Description
Savory and crunchy zucchini herb crackers that are quick and easy to make, perfect for snacks or appetizers. These gluten-free crackers combine fresh zucchini with almond flour, Parmesan cheese, and herbs to create a delicious, healthy treat baked to golden perfection.
Ingredients
Scale
Crackers
- 1 medium zucchini, grated
- 1 cup almond flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
For Finishing
- Olive oil for brushing
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Zucchini: Grate the zucchini then press it firmly in a clean kitchen towel to remove as much excess liquid as possible. This step is crucial to avoid soggy crackers.
- Mix Ingredients: In a mixing bowl, combine the drained grated zucchini, almond flour, grated Parmesan cheese, dried oregano, garlic powder, salt, and pepper. Stir until the mixture is evenly combined into a workable dough-like consistency.
- Shape Crackers: Scoop small portions of the mixture and roll each into approximately 1-inch balls. Flatten each ball gently into thin cracker shapes and arrange them spaced evenly on the prepared baking sheet.
- Brush with Olive Oil: Lightly brush the tops of the flattened crackers with olive oil to help achieve a golden, crispy texture during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes until the crackers are golden brown and crisp around the edges.
- Cool: Remove from oven and transfer the crackers to a wire rack to cool completely, allowing them to firm up and become delightfully crunchy.
Notes
- Removing excess moisture from zucchini is essential for crispy crackers.
- Use parchment paper to prevent sticking and facilitate easy cleanup.
- Allow crackers to cool completely before storing to maintain crispness.
- Store leftover crackers in an airtight container at room temperature for up to 3 days.
- For a vegan option, substitute Parmesan with nutritional yeast and olive oil.
