Crispy Zucchini Herb Crackers
Bake these golden green beauties and snack like a pro! Savory, airy, and herbal.
Timing
At just 45 minutes from start to finish, these crackers are ready in 50% less time than traditional grain-based crackers which often require overnight dehydrating or complex dough proofing.
Ingredients List
🥒 Veggie Base
- 1 cup Zucchini, finely grated.
- 1 Large farm egg.
- ½ cup Melty shredded mozzarella.
- 2 tbsp Sharp grated parmesan.
🌿 Herb & Flavor Mix
- 1 tbsp Fresh parsley or dill.
- ½ tsp Savory garlic powder.
- ¼ tsp Zesty onion powder.
- 1 tbsp Nutty sesame seeds.
Substitutions: No zucchini? Try finely grated broccoli stems. Swap mozzarella for vegan shreds if dairy is off the menu!
Step-by-Step Instructions
Step 1: Prep the Veggie Base
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment. Grate your zucchini and place it in a clean tea towel—squeeze hard to remove every drop of excess moisture. This is the secret to the crunch!
Step 2: Create the Herbal Batter
In a medium bowl, whisk the egg, then fold in the bone-dry zucchini, mozzarella, parmesan, and your herb mix. Stir until it forms a thick, fragrant paste.
Step 3: Spread and Seed
Transfer the mixture to your baking sheet. Using a spatula, spread it as thinly as possible into a rectangle. The thinner you go, the crispier the result! Sprinkle the sesame seeds evenly over the top for that classic cracker finish.
Step 4: The Initial Bake
Bake for 25–30 minutes. You are looking for a firm structure and deep golden edges that smell like toasted cheese.
Step 5: The Scoring and Final Crisp
Remove the tray and use a pizza cutter to score the warm sheet into squares. Return them to the oven for 5 more minutes. This extra step drives out remaining moisture for a professional “snap.”
Nutritional Information
A serving of 10 crackers contains approximately 85 calories and 6g of protein. Unlike store-bought crackers, these are packed with potassium and calcium, providing a low-glycemic snack that keeps your energy stable.
Healthier Alternatives for the Recipe
- Egg-Free: Use a “flax egg” (1 tbsp ground flax + 3 tbsp water) for a plant-based binder.
- Nutritional Yeast: Swap the parmesan for nutritional yeast to add a vitamin B12-rich, dairy-free cheesy flavor.
- Spice it Up: Add a pinch of smoked paprika or red pepper flakes to the batter for a spicy kick.
Serving Suggestions
These crackers are a charcuterie board’s best friend! Pair them with a creamy lemon hummus or a spicy feta dip. For a personalized touch, serve them alongside a warm bowl of tomato soup—they make for an incredible, gluten-free alternative to grilled cheese croutons.
Common Mistakes to Avoid
- The Squeeze: If you don’t squeeze the zucchini enough, your crackers will be soggy. Aim for the texture of a dry sponge before mixing.
- Uneven Thickness: If the center is thicker than the edges, the edges will burn before the middle is crisp. Spend an extra minute smoothing the batter.
Storing Tips for the Recipe
Store your completely cooled crackers in an airtight glass jar. They stay crisp for up to 3 days at room temperature. If they lose their snap due to humidity, simply pop them back in a 300°F oven for 2 minutes to refresh!
Conclusion
Crispy, cheesy, and packed with garden-fresh zucchini, these crackers are a guilt-free way to satisfy your savory cravings. Did you go with parsley or dill? Show us your snack spread and tag us! We can’t wait to see your golden creations.
FAQs
Q: Can I use yellow squash?
A: Yes! Yellow summer squash works perfectly as a 1:1 substitute for zucchini.
Q: My crackers stuck to the parchment. What happened?
A: Make sure you use high-quality parchment paper or a silicone mat. Greasing the parchment lightly with olive oil spray can also help.