This recipe makes 6 about cups
Directions:
- Preheat your oven to 375
- Trim the ends off the zucchini and shred them
- Place the shredded zucchini in a cheesecloth and squeeze out as much moisture as possible
- Add the remaining ingredients and the strained zucchini to a bowl and mix thoroughly by hand until well combined
- Line the bottom of your freeze-drying tray with parchment paper
- Evenly spread the zucchini mixture across the freeze dryer tray. (do not add the dividers while baking.)
- Place the tray in the oven and bake for about 15 minutes or until the mixture turns golden brown
- Once baked, blot any excess grease with a paper towel
- Allow the mixture to cool slightly before placing the dividers
- Add dividers in the 40 portion setting-perfect cracker size
- Pre Freeze when possible
- Freeze dry (my cycle time was 39 hours)
- Store in jars for short-term
Rehydration:
Not intended for rehydration, meant to eat like a cracker
Notes:
Thinner is better with this recipe, so spread the mixture evenly but thinly on your tray.
Nutritional Value per 4 “crackers” or 4 of the divider portions
Calories: 52 Protein: 4 g Fat: 3 g Carbohydrates: 3 g Sugar: 2 g Fiber: 1 g
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.