Baked Zucchini Herb Crackers for Healthy Finger Foods Recipe

Introduction

Baked Zucchini Herb Crackers are a tasty and healthy snack perfect for anytime munching. These crispy, flavorful crackers use fresh zucchini and aromatic herbs to create a guilt-free treat that’s easy to make at home.

Ingredients

• 1 medium zucchini, grated
• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: Grate the zucchini, then squeeze out as much moisture as possible using a clean kitchen towel.
3. Step 3: In a mixing bowl, combine the almond flour, ground flaxseed, dried Italian herbs, garlic powder, and salt.
4. Step 4: Add the grated zucchini and olive oil to the dry ingredients, mixing until a dough forms.
5. Step 5: Place the dough on the prepared baking sheet and press it into a thin, even layer, flattening thoroughly.
6. Step 6: Use a knife or pizza cutter to score the dough into cracker-sized squares.
7. Step 7: Bake for 25–30 minutes, until crackers are golden and crisp. Allow to cool before breaking apart.

Tips & Variations

• For extra crispiness, leave the crackers in the oven with the door slightly ajar for 5 minutes after baking.
• Swap Italian herbs for your favorite dried spices, like rosemary or thyme, to customize the flavor.
• If you want seed-free crackers, replace ground flaxseed with additional almond flour but add a tablespoon of water to help bind the dough.

Storage

Store cooled crackers in an airtight container at room temperature for up to 3 days. To keep them crisp longer, place a paper towel inside the container to absorb any moisture. Reheat briefly in a low oven if they soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh herbs instead of dried Italian herbs?

Yes, fresh herbs can be used but reduce the quantity by half since fresh herbs have a more intense flavor and moisture content. Chop them finely before mixing into the dough.

What if my crackers are not crisp after baking?

If the crackers aren’t crisp, it usually means there’s still moisture in the dough. Make sure to squeeze out as much liquid from the zucchini as possible and consider baking a few extra minutes or leaving the oven door slightly open to dry them out.

Baked Zucchini Herb Crackers for Healthy Finger Foods Recipe

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★★★★★

4.7 from 54 reviews

These Baked Zucchini Herb Crackers are a healthy and flavorful snack perfect for guilt-free finger foods. Made with grated zucchini, almond flour, and herbs, they offer a crunchy texture and a mix of savory Italian flavors. Naturally gluten-free and packed with wholesome ingredients, these crackers are easy to prepare and bake to golden perfection.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 20–25 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: Italian-inspired
• Diet: Gluten Free

Ingredients

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Vegetables

• 1 medium zucchini, grated

Dry Ingredients

• 1/2 cup almond flour
• 1/4 cup ground flaxseed
• 1 tablespoon dried Italian herbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Wet Ingredients

• 1 tablespoon olive oil

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare Zucchini: Grate the zucchini finely, then place it in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to achieve crisp crackers.
3. Mix Dry Ingredients: In a mixing bowl, combine almond flour, ground flaxseed, dried Italian herbs, garlic powder, and salt, mixing thoroughly to evenly distribute the seasonings.
4. Combine Dough: Add the grated zucchini and olive oil to the dry mixture and stir until a cohesive dough forms, ensuring all ingredients are well incorporated.
5. Form Crackers: Transfer the dough onto the parchment-lined baking sheet. Press and spread the dough into a thin, even layer, flattening it as much as possible for crispiness.
6. Score Dough: Using a knife or pizza cutter, score the dough into individual cracker-sized squares to make breaking them apart easier after baking.
7. Bake: Place the sheet in the oven and bake for 25–30 minutes, or until the crackers turn golden brown and crisp.
8. Cool and Serve: Remove from the oven and let the crackers cool completely on the baking sheet before breaking them into pieces and serving.

Notes

• Ensure you squeeze out as much moisture as possible from the zucchini to prevent soggy crackers.
• Use parchment paper to avoid sticking and for easier removal.
• These crackers can be stored in an airtight container for up to 3 days to maintain freshness.
• Feel free to customize the herbs to suit your taste, such as adding rosemary or thyme.
• For extra crispness, bake a few extra minutes but watch closely to prevent burning.

Keywords: baked zucchini crackers, healthy snacks, gluten free crackers, herb crackers, almond flour crackers, low carb snacks