Baked Zucchini Herb Crackers
A cozy homemade recipe that transforms late summer zucchinis into crispy, herb-infused crackers, perfect for snacking or entertaining.
Ingredients
Main Ingredients
- 1 medium zucchini, fresh (about 1 cup grated, squeezed)
- 1 cup all-purpose flour (or whole wheat pastry flour for nuttier flavor)
- 1/2 cup rolled oats (blitzed slightly if you prefer a finer crumb)
- 1/3 cup grated Parmesan or pecorino (optional for savory depth)
- 2 tablespoons olive oil (extra-virgin for flavor)
- 1 large egg, beaten (for binding; use flax egg for vegan)
- 1 teaspoon baking powder (for a light lift)
- 1/2 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves, chopped (fresh herbs brighten the crackers)
- 1 tablespoon fresh rosemary, minced (a little goes a long way)
- 2 tablespoons mixed seeds (sunflower, sesame, flax for crunch)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Grate the zucchini into a fine pile. Place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as you can.
- In a large bowl, whisk together the egg and olive oil. Stir in the grated zucchini.
- Add the flour, rolled oats, baking powder, salt, and pepper. Fold in the grated Parmesan, thyme, and rosemary.
- Turn the dough out onto the prepared sheet and press it into a thin rectangle about 1/8–1/4 inch thick.
- Sprinkle the mixed seeds on top and gently press them into the surface.
- Using a sharp knife or pizza cutter, score the dough into cracker-sized squares or diamonds.
Baking
- Bake for 20–25 minutes until the edges are golden and the top looks dry. Rotate the pan halfway through baking.
- Let the crackers cool completely on a rack before breaking along the scored lines.
Notes
Store cooled crackers in an airtight container at room temperature for up to 4 days; freeze for up to 2 months. Do not store in the fridge.