Grate your zucchini using the box grater, then place it in a clean kitchen towel. Squeeze out as much liquid as you possibly can, since leftover moisture is the number one reason crackers end up chewy. I usually squeeze twice, letting it sit for a minute in between, just to be thorough.

In a large bowl, combine the squeezed zucchini, parmesan, flour, egg, herbs, garlic, salt, and pepper. Stir everything together until it forms a thick, slightly sticky dough. I like to use a fork first, then switch to my hands to bring it fully together.

Line your baking sheet with parchment paper and drizzle a little olive oil on top. Transfer the dough onto the sheet, then use a spatula or your fingers to press it into a thin, even layer. The thinner you spread it, the crispier your finished crackers will be.

Before baking, use a pizza cutter or knife to score the dough into small squares or rectangles. This step makes it so much easier to break the crackers apart cleanly once they're baked and cooled. I usually go for bite-sized pieces around one inch wide.

Bake at 350°F for about 30-35 minutes, until the edges turn deep golden brown and the center feels firm. Halfway through, I like to rotate the pan so everything browns evenly. Keep an eye on it near the end, since ovens vary a lot.

Let the baked sheet cool completely on the pan before breaking it into crackers along your scored lines. This cooling step matters more than people think, because the crackers continue to firm up as they sit. Once cooled, they should snap apart cleanly.