If you’re looking for a snack that’s crisp, flavorful, and just a bit addictive, you have to try these Bake Zucchini Herb Crackers. Packed with vibrant zucchini, nutty almond flour, savory Parmesan, and a medley of herbs, they’re a wholesome, homemade treat that’s leagues above any boxed cracker. Each bite brings you a delicious crunch, delightful earthiness from the fresh veggies, and just the right balance of herby goodness—perfect for munching straight from the jar or dressing up a cheese plate.
Ingredients You’ll Need
The magic of Bake Zucchini Herb Crackers is how effortlessly simple the ingredient list is—each one plays its part, so don’t skip or skimp! From the zucchini’s subtle sweetness to the almond flour’s texture and the fragrant herbs, every element has a starring role.
- Zucchini: Grate one medium zucchini and squeeze out every last drop of moisture; this keeps your crackers crisp, not soggy.
- Almond Flour: This forms the cracker’s foundation, delivering a tender crumb and a hint of nutty flavor.
- Parmesan Cheese: Adds that irresistible savory bite and helps the crackers brown up beautifully.
- Egg: Acts as the binder to hold everything together; don’t worry, it won’t taste eggy.
- Garlic Powder: A little goes a long way to boost flavor and aroma without overpowering.
- Onion Powder: Gives a soft sweetness and depth you’ll miss if you leave it out.
- Dried Oregano: Brings in that herby, Mediterranean lift that pairs perfectly with zucchini.
- Dried Thyme: Offers a woodsy, subtle charm that rounds out the flavor mix.
- Sea Salt: Just enough to make the flavors pop—taste and adjust to your liking!
- Black Pepper: Adds a little kick to brighten up each bite.
- Sesame Seeds (optional): Sprinkle these on top for extra crunch and a toasty finish.
How to Make Bake Zucchini Herb Crackers
Step 1: Prep Your Zucchini
Grab your box grater and shred up a medium zucchini—skin and all for a flash of cheerful green. Once you’ve got a mound of shreds, wrap them in a clean kitchen towel and squeeze mercilessly! You want to remove as much moisture as you can (think: the drier, the better) to ensure you end up with crispy crackers, not chewy ones.
Step 2: Mix the Dough
In a large mixing bowl, combine your wrung-out zucchini, almond flour, grated Parmesan, egg, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Use a sturdy spatula or your (clean) hands to blend everything together until you have a thick, cohesive dough. It will look a bit rustic, but that’s just how we want it—the zucchini keeps everything moist and binds beautifully with the egg and cheese.
Step 3: Roll and Shape
Line your baking sheet with parchment, then plop the dough in the center. Either use a second sheet of parchment or an oiled rolling pin to press it out as evenly and thinly as possible, aiming for about 1/8 inch thick. The thinner you go, the crispier the cracker! If you like, sprinkle the top with sesame seeds now and gently press them in—totally optional but wonderfully tasty.
Step 4: Bake to Perfection
Slide the tray into your preheated 350°F oven and bake for 20–25 minutes, or until the edges turn golden and everything looks dry and firm. Keep a close eye in those last minutes; every oven is different, and you don’t want to go from golden to burnt in a blink!
Step 5: Cool, Break, and Enjoy
When they come out, let the huge cracker sheet cool completely on the tray—this helps them firm up even more. Once cool, simply snap the sheet into your desired cracker size. Some uneven edges are all part of the homemade charm. Now your Bake Zucchini Herb Crackers are ready for snacking!
How to Serve Bake Zucchini Herb Crackers
Garnishes
A light dusting of extra Parmesan is always welcome, but you can also try a sprinkle of fresh chopped herbs or even a pinch of cracked pepper right before serving for an aromatic flourish. If you’re feeling adventurous, a few flakes of sea salt on top elevate every bite.
Side Dishes
These crackers make the perfect companion for an array of spreads. Pair with creamy hummus, zesty tzatziki, or a plump scoop of ricotta drizzled in olive oil. They also shine alongside a sharp cheddar or mild goat cheese—build your own grazing board and get creative!
Creative Ways to Present
To make a stunning impression, arrange your Bake Zucchini Herb Crackers in a fan or spiral on a wooden board, interspersed with colorful veggie sticks and small bowls of dips. These also work wonders as a base for mini open-faced sandwiches—top with smoked salmon, fresh cucumber, or tomato slices for effortless canapés.
Make Ahead and Storage
Storing Leftovers
Let any leftover Bake Zucchini Herb Crackers cool fully, then tuck them into an airtight container. Stored at room temperature, they’ll stay crisp and tasty for up to five days—just be sure no moisture sneaks in, as that’s the quickest way to soften their lovely crunch.
Freezing
If you’d like to make a big batch ahead of time, you can freeze these crackers! Stack them with sheets of parchment between, slide the stack into a freezer bag, and seal tightly. They’ll keep well in the freezer for up to a month—just thaw at room temperature before serving.
Reheating
If your crackers lose a bit of their crunch after storing, no worries! Spread them out on a baking sheet and give them a quick reheating (about 3–4 minutes at 300°F will do). Let them cool again and they’ll be perfectly crisp.
FAQs
Can I make Bake Zucchini Herb Crackers gluten-free?
Absolutely! This recipe already skips traditional wheat flour by using almond flour, making it naturally gluten-free. Just double check that your Parmesan and spices are certified gluten-free if you’re highly sensitive.
Can I use another type Snack
Yes, you can swap in Pecorino Romano for a sharper salty flavor, or try a vegetarian hard cheese if you prefer. Just pick a finely grated variety so it melts into the dough evenly.
Do I need to peel the zucchini?
No peeling required! The zucchini skin is thin and adds a lovely fleck of color to your finished crackers. Just give it a good wash before grating.
How do I make vegan Bake Zucchini Herb Crackers?
Just replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, rested for 5 minutes). For a fully vegan version, also skip the Parmesan or use a plant-based substitute.
Can I use fresh herbs instead of dried?
Definitely! Fresh oregano and thyme infuse even more aroma, but use about triple the amount since dried herbs are more potent. Chop them very finely to spread flavor evenly through the dough.
Final Thoughts
I can’t wait for you to fall in love with these Bake Zucchini Herb Crackers as much as I have—they’re endlessly versatile, satisfyingly crunchy, and bursting with fresh flavor. Whether enjoyed solo as a snack or shared at your next get-together, these homemade crackers are sure to steal the show. Give them a try and let your kitchen fill with the aroma of something truly special!
Print
Bake Zucchini Herb Crackers Recipe
- Total Time: 40 minutes
- Yield: About 30 crackers 1x
- Diet: Vegetarian
Description
Learn how to make delicious zucchini herb crackers using simple ingredients like zucchini, almond flour, and herbs. These crunchy crackers are perfect for snacking or as a light appetizer.
Ingredients
Zucchini Herb Crackers:
- 1 medium zucchini, grated and excess moisture squeezed out
- 1 cup almond flour
- ¼ cup grated Parmesan cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- Optional: 1 tablespoon sesame seeds for topping
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare dough: In a large bowl, combine zucchini, almond flour, Parmesan cheese, egg, garlic powder, onion powder, oregano, thyme, salt, and pepper. Mix until a thick dough forms.
- Bake: Transfer dough to the baking sheet, spread or roll it out evenly and thinly, sprinkle sesame seeds if using, and bake for 20–25 minutes until golden and crisp.
- Cool and store: Remove from oven, cool, then break into cracker-sized pieces. Store in an airtight container for up to 5 days.
Notes
- For a vegan option, replace the egg with a flax egg (1 tbsp ground flaxseed + 2½ tbsp water, rested for 5 minutes).
- You can swap oregano and thyme for rosemary or basil for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5 crackers
- Calories: 120
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
