Zucchini Crackers


4-6 Zucchinis (4 cups total once drained and strained)
1/3 C Mozzarella Cheese
1/3 C Parmesan Cheese
1 Eggs
1⁄2 tsp red pepper flakes
1-2 tsp garlic salt
Other spices as desired

Zucchini Crackers

Sep 15, 2022Brian Witmer
Contributed By: Live. Life. Simple.

This recipe doubled, made enough for 1 large tray.*


  1. Chop ends off of zucchini’s and shred them (12 Cups)
  2. Strain and use cheesecloth to get as much moisture out of zucchini
  3. Preheat oven to 375°F
  4. Add rest of ingredients to strained zucchini and mix well by hand
  5. Put parchment down in bottom of Freeze Drying tray
  6. Spread mix out evenly across the tray (Do not bake with dividers in trays)
  7. Bake for about 15 minutes or until golden brown
  8. Blot some of the grease with paper towel
  9. Let cool until it reaches room temperature
  10. Use dividers to create cracker portions (do not put dividers into oven)
  11. Pre-Freeze
  12. Freeze Dry
  13. Store Appropriately (See Tips and Tricks for storage help)


Notes: Thinner is better with this recipe, so spread the mixture out evenly but thinly on your tray.

Cycle Time: 

My cycle time included a mixed load 40 hours


Not intended for rehydration, meant to eat like a cracker


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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Comments (1)

  • When I make this I bake it for 30 minutes. It browns up nicely with that extra 15 minutes. Sometimes I use taco seasoning instead of the garlic for a more subtle flavor. Be sure to press them flat so they aren’t too thick. Crackers should be thin.


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