1- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. Finely grate the zucchini, toss it with the salt, and let it sit for 10 minutes. Transfer it to a clean kitchen towel and squeeze out as much moisture as possible until it’s almost dry.

2- In a large bowl, combine the Parmesan cheese, almond flour, all-purpose flour, cornstarch, garlic powder, oregano, thyme, black pepper, onion powder, and sesame seeds. Add the drained zucchini and olive oil, then mix until a thick dough forms. If the dough feels too sticky, mix in 1–2 teaspoons of almond flour.

3- Place the dough between two sheets of parchment paper and roll it out into a thin rectangle, about 2–3 mm (⅛ inch) thick. Remove the top sheet of parchment paper.

4- Lightly score the dough into squares or rectangles using a knife or pizza cutter without cutting all the way through. Sprinkle extra sesame seeds over the top and gently press them into the dough.

5- Bake for 30 minutes, then rotate the baking sheet and continue baking for 5–10 minutes, or until the edges are deep golden and crispy. If the center is still soft, remove the crisp outer crackers and bake the center for an additional 5–8 minutes.

6- Let the crackers cool completely on the baking sheet for 15 minutes. They will continue to crisp as they cool. Break them apart along the scored lines and store them in an airtight container at room temperature for 5–7 days.