Ingredients
- 1 medium zucchini, grated and moisture squeezed out
- 1 cup almond flour (or oat flour)
- ¼ cup grated Parmesan cheese (optional)
- 1 egg
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp sea salt
- Freshly ground black pepper, to taste
- Sesame seeds (for topping, optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix grated and drained zucchini, almond flour, egg, cheese (if using), and all the seasonings until a sticky dough forms.
- Transfer the dough onto the prepared baking sheet and press or roll it into a thin rectangle, about ⅛ inch thick.
- Score the dough into squares using a pizza cutter or knife.
- Sprinkle sesame seeds on top if desired.
- Bake for 20–25 minutes, or until golden and crisp around the edges.
- Let cool completely before breaking into crackers and serving.
Notes
- Use a clean kitchen towel to squeeze out zucchini moisture for crispier crackers.
- Store in an airtight container with parchment paper to absorb humidity.
- Customize with fresh herbs, different cheeses, or added spices like chili flakes.
- Roll thinner and bake longer for a crispbread-style cracker.
- Reheat in a warm oven for 5–7 minutes to restore crispness if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 5 crackers
- Calories: 110
- Sugar: 1g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
