A fun side for summer soup and yummy snack for low carbers! Soooo addicting.
Course Side Dish, Snack
Servings 8
Author Wendy Perry
Ingredients
4cupsgrated Parmesan cheese
1 ½cupsgrated and drained* squash (yellow or zucchini)
¼cuptoasted sesame seeds
Instructions
Preheat oven to 375.
Combine cheese and drained squash. Mix together with fingers. Line baking pan with parchment paper. Pinch tablespoon amounts of mixture and place onto baking pan about 2 inches apart to allow for spreading as they cook. Sprinkle with toasted sesame seed herbs of choice.
Cook for about 8-9 minutes, until bubbly and lightly browned. Let sit in pan a couple of minutes, then remove to cake cooling rack with spatula to finish cooling about 20 minutes. Store for a few days in covered container, if they last that long!
Notes
Squash prep: Line colander with paper towels. As you grate each squash, put onto paper towels and top with another layer of paper towels and repeat till all done. Make sure you remove as much water/moisture from squash as possible. If too much moisture remains, your crackers won’t crack!