Crunchy savory zucchini parmesan crackers made with almonds, a little garlic, egg and parmesan cheese. These delightful crackers are gluten free, grain free, lower in carbs than your traditional cracker and absolutely delicious for snacking! They have a lovely nutty cheesy flavor with a nice crunch.
Did you know you can make crackers with zucchini? I was today years old when I thought of this. I did a search on Google and quickly discovered that yes, it’s been done and they looked delicious! I couldn’t resist … I had to try my hand at zucchini crackers.
However, I couldn’t really “follow” her recipe because it called for two zucchini. What they heck do you mean by two zucchini? I have a bucket full of them from my parents’ garden and some are 5 inches long and an inch in diameter and some are 14 inches long and 4 inches in diameter! Zucchini vary SO much in size. I don’t believe I have any zucchini that are store-bought size at all. They are either small or huge. For those of you who don’t garden and think zucchini are pretty uniform in size, I just wanted you to SEE: this is what “two zucchini” looks like in my world.
So I made a guess at proportions and crossed my fingers and hoped they’d turn out. In my recipe, I’m giving you cups of shredded zucchini which isn’t quite an exact measurement either. What I mean is: shred the zucchini, then gently pick it up and set it in the cup until you have 1 1/2 cups of zucchini. Don’t pack it in!
Do they get crisp? Yes and no. Where I had them really thin, they crisped up nicely. In some places they were a little thicker so those bits were definitely NOT crisp. Luckily I have made homemade crackers before. So I know what to do. I simply put the “soggy” crackers back on the baking sheet and returned them to the oven at a lower temperature to crisp up. You can also use this method whenever you need to re-crisp crackers if they get soggy over time.
You can enjoy these crackers alone or with cheese (like my Irish Pub Cheese) or hummus. (Or Zummus!) I’m going to make a new cheese spread to go with them. AND zummus. All of this yumminess is for us to snack on at folk fest next weekend. It’s going to be so much fun!
Zucchini Parmesan Crackers
- Prep Time: 15 min
- Cook Time: 30 – 50 min
- Total Time: About an hour
- Yield: 8 servings 1x
- Category: Snacks
- Method: Baked
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 1/2 cups finely shredded zucchini
- 1 cup almonds
- 1 teaspoon garlic salt
- 1/2 teaspoon baking soda
- 1 egg
- 2 Tablespoons psyllium powder
- 2/3 cup freshly grated parmesan cheese
Instructions
- Grate the zucchini and place it in a colander. Sprinkle with salt, toss a bit, then let it sit for 15 – 20 minutes to drain off some of the moisture.
- While the zucchini is draining, put the almonds in a mini food processor and pulse until they are a fine crumb.
- Place the grated zucchini in a clean towel and wring out the water that’s still left in the zucchini. Then put the zucchini, almonds and remaining ingredients in a bowl and stir to mix.
- Preheat the oven to 350 F. Line a large baking sheet with parchment paper or silicon baking mat. Use a silicon spatula to spread the mixture as thin and even as possible.
- Bake at 350 F. for 20 minutes, then turn the baking sheet and bake for another 10 – 15 minutes or until golden brown. Be careful not to allow them to burn!
- Remove from oven and cut into pieces. If some crackers are not crisp, put them back on the baking sheet and return to the oven at 250 F. until they crisp up.
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2024, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
