Go Back
–+ servings
Zucchini crackers with herbs

Zucchini Crackers with Herbs: Guilt-Free Crunchy Delights

Enjoy these delicious Zucchini Crackers with Herbs, a gluten-free and low-carb snack that satisfies your crunch cravings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 crackers
Course: Snacks
Cuisine: Mediterranean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Zucchini Crackers with Herbs Ingredients
  • 2 cups Grated zucchini Squeeze out excess liquid
  • 1 cup Almond flour Can be replaced with oats or gluten-free flour mix
  • 1/4 cup Parmesan cheese (optional) Substitute with nutritional yeast for dairy-free
  • 1 large Egg Essential for binding
  • 1 teaspoon Garlic powder For aromatic flavor
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1 teaspoon Sea salt Enhances flavor
  • 1/2 teaspoon Black pepper For mild kick
  • 1 tablespoon Sesame seeds (optional) For added texture

Equipment

  • Oven
  • Baking Tray
  • Parchment paper
  • Mixing bowl
  • spatula
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
  2. In a large mixing bowl, add the grated zucchini and squeeze out excess moisture. Combine zucchini with almond flour, egg, optional parmesan, and spices. Mix until a sticky dough forms.
  3. Spread the dough evenly on the baking tray until it’s about 0.5 cm thick.
  4. Score the dough into squares or rectangles with a knife. Sprinkle sesame seeds on top if desired.
  5. Bake for 20-25 minutes until golden brown around the edges.
  6. Let the crackers cool on the tray for a few minutes, then break apart along the scored lines.

Nutrition

Serving: 1crackerCalories: 120kcalCarbohydrates: 3gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 100mgIron: 1mg

Notes

Store in an airtight container. They can be refrigerated for up to 1 week or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!