Bake Zucchini Herb Crackers for a Healthy Crunch

Why You’ll Love These Crackers

• Simple & Healthy: Packed with grated zucchini and herbs, no artificial flavors or processed ingredients.

• Texture-Perfect Crunch: Baked to crispy perfection—much healthier than breads or store-bought crackers.

• Versatile Snacking: Ideal with cheese, dips, or enjoyed solo on-the-go.

• Make-Ahead & Customizable: Whip up a batch for the week, then switch up the herbs or spices as you like.

Ingredients

• 1 medium zucchini, finely grated (about 1 cup, well drained)

• 1 cup all-purpose flour (or gluten-free blend)

• ¼ cup grated Parmesan cheese (omit for dairy-free option)

• 1 tbsp olive oil

• ½ tsp sea salt

• ¼ tsp garlic powder

• ½ tsp dried thyme or Italian herbs

• ¼ tsp ground black pepper

• Optional: 1 tbsp sesame seeds (for topping)

Step-by-Step Guide

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.

Step 2: Prep the Zucchini

Grate the zucchini and use a cheesecloth or clean kitchen towel to squeeze out as much moisture as possible—this ensures a crisp final texture.

Step 3: Mix Dry Ingredients

In a bowl, combine flour, Parmesan (if using), salt, garlic powder, herbs, and pepper.

Step 4: Form the Dough

Add the drained zucchini and olive oil to the dry mix. Stir in water (1 tbsp at a time) until a soft dough forms.

Step 5: Roll and Score

Roll the dough between two sheets of parchment until about ⅛-inch thick. Remove the top sheet, then score into squares or shapes using a pizza cutter or knife. Sprinkle sesame seeds on top, pressing gently.

Step 6: Bake

Bake for 20–25 minutes or until golden and crisp, rotating the pan halfway through for even browning.

Step 7: Cool Completely

Let the crackers cool fully before breaking along the scored lines and serving.

Pro Tips for Crispy Crackers

• Ensure dryness: Well-drained zucchini = crisp results.

• Custom thickness: For cracker-style, roll thin; for flatbread style, roll slightly thicker.

• Flavor flexibility: Fresh herbs like basil or rosemary bring vibrant flavor—about 2 tbsp chopped.

• Extra crunch: Include seeds like sesame, flax, or sunflower for texture and nutrients.

Flavor Variations & Add-Ins

• Gluten-Free: Use a 1:1 gluten-free flour blend or almond flour.

• Dairy-Free: Skip Parmesan or replace with nutritional yeast for cheesy depth.

• Spiced Up: Add a pinch of cayenne or smoked paprika for some heat.

• Veggie Mix-In: Try grated carrot or yellow squash to mix with zucchini.

• Seed-Crusted: Top with poppy, chia, or pumpkin seeds for variety.

Storage & Make-Ahead Tips

• Store leftovers in an airtight container at room temperature—crispy for up to 1 week.

• Make-ahead: Bake once and keep on hand for fuel-ready snacks all week.

Nutrition at a Glance (per 3-cracker serving)*

• Calories: ~120 kcal

• Fat: ~5 g

• Carbs: ~18 g

• Protein: ~3 g

• Fiber & Veg Boost: From zucchini and optional seeds or herbs

Frequently Asked Questions (FAQ)

Can I skip squeezing the zucchini?
No—skipping that step can lead to soggy crackers. Patience here pays off in crunch.

Can I bake them thinner for crispier results?
Absolutely! Thinner dough yields cracker-like crispness; thicker gives a flatbread texture.

Can I make these vegan?
Yes—just omit Parmesan or use nutritional yeast.

What dips pair best?
Great with hummus, guacamole, or soft cheeses. Also tasty with fresh tomato salsa.

Serving Suggestions

• Moonlight as graceful thin crackers for charcuterie or cheese boards.

• Pack into lunchboxes with a fruit cup for balanced snacking.

• Break into bite-size pieces and dip in warm soup or enjoy with a breakfast smoothie.

Summary Table

Final Thoughts

These Zucchini Herb Crackers are the perfect marriage of healthy veggies and crunchy texture. Easy to whip up, fully customizable, and endlessly versatile, they prove that healthy snacking can be both satisfying and delicious—without compromise.