In the summertime, when zucchinis are plentiful, I try to find creative ways to feed my family zucchini. These zucchini waffles are cheesy and delicious, and your family will hardly notice that they are filled with veggies!
As you know, I love to spiralize zucchini and use it the same way I’d use pasta in any dish. I also often spiralize for the week, but I don’t always get to eat all the spiralized zucchini. In that case, I use spiralized for this recipe; just make sure you cut the long strands first.
I don’t know about you, but I hardly ever find much resistance from my kids to try a new waffle recipe. While not all my kids love these waffles, especially the one with texture issues, we all love them. Especially me, since they are so easy to make!
I have successfully made this recipe gluten-free by using King Arthur’s All-Purpose Gluten-Free flour. I have not, however, found a substitute for the Parmesan cheese (yet!).
Although I have a dairy-free kid, he can tolerate sheep and goat milk derived products, so I use a sheep’s milk Romano cheese. The cheese is essential in this recipe since it acts as a binding agent in the recipe and helps hold the waffles together.
I store leftovers in the fridge or freeze them for another day. To reheat, I simply toast them in my toaster oven.
Zucchini Waffle Recipe
- Yield: 4-6
- 2 cups shredded zucchini (roughly 2 medium zucchini)
- 1 large egg
- 1/4 cup milk
- 1/2 cup grated Parmesan, divided
- 1/2 cup all-purpose flour*
- 1/2 teaspoon Italian seasoning
- Oil or non-stick spray for waffle maker
- Place the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt.
- Let the salted zucchini sit for about 30 minutes, rinse with cold water, and press out as much of the moisture as possible.
- Alternatively, ring out zucchini inside a clean kitchen towel to remove excess water.
- Preheat your waffle maker to a medium setting (if available).
- In a large bowl, whisk together the egg, milk, and 1/4 cup of the grated Parmesan.
- In a small bowl, combine the flour with Italian seasoning.
- Combine the egg and milk mixture with the flour mixture.
- Once the batter is thoroughly mixed, add in the grated zucchini until everything is well combined. Spray or coat your waffle iron with oil.
- Place rounded tablespoons of the batter on the waffle iron, leaving room for the fritters to spread slightly.
- Close the lid and cook until lightly browned, about 3-5 minutes.Serve warm and sprinkle waffles with remaining parmesan cheese.