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Zucchini, parmesan and rosemary crackers

Wednesday, 10 January 2018 21:12

Zucchini, parmesan and rosemary crackers

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Zucchini, parmesan and rosemary crackers Zucchini, parmesan and rosemary crackers

Zucchini, rosemary and parmesan crackers. About 30 minutes to make. Gluten free and egg free or you can skip the parmesan and make them vegan.




  1. 60G pepitas (pumpkin seeds)
  2. 55G (½ cup) roughly chopped walnuts
  3. 1 medium/small zucchini
  4. 25G (½ cup) grated parmesan
  5. 1 tablespoon of linseeds
  6. 1 tablespoon of poppy seeds
  7. ½ teaspoon of cumin seeds
  8. ½ teaspoon of dried oregano
  9. 1 teaspoon of finely chopped fresh rosemary
  10. ½ teaspoon of sea salt flakes


  • Heat the oven to 180°C (350°F)
  • Process pumpkin seeds and walnuts in food processor until finely ground
  • Add zucchini and pulse to combine
  • Add parmesan, all the seeds, oregano and rosemary and pulse to combine
  • Season
  • Spread onto baking paper and top with another sheet of backing paper
  • Roll it out flat about 25 cm by 35 cm and about 2mm thick
  • Transfer onto a backing tray and remove the top sheet of paper
  • Use a knife to score into rectangles about 5 cmm by 2 cm.
  • Sprinkle with extra rosemary and sea salt
  • Bake for 20 minutes, rotating tray after about 10 minutes, taking care not to over-brown
  • Cool on the tray then break into pieces

Will keep for about a week in an air tight container. 


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