Zucchini Waffle Recipe

Need a way to use up zucchinis? This zucchini waffle recipe is easy to make and super delicious! Leftovers can be frozen or saved for later.

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!

easy parmesan zucchini veggie waffles

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.

easy parmesan zucchini veggie waffles

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 a waffle maker that I love and I find every excuse to use it more often. From whole-wheat waffles to Greek yogurt waffles, so savory waffle sandwiches.

easy parmesan zucchini veggie waffles step by step

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!).

easy parmesan zucchini veggie waffles in waffle iron

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.

easy parmesan zucchini veggie waffles

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

easy parmesan zucchini veggie waffles
  • Author: Laura Fuentes
  • 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


  1. Place the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt.
  2. Let the salted zucchini sit for about 30 minutes, rinse with cold water, and press out as much of the moisture as possible.
  3. Alternatively, ring out zucchini inside a clean kitchen towel to remove excess water.
  4. Preheat your waffle maker to a medium setting (if available).
  5. In a large bowl, whisk together the egg, milk, and 1/4 cup of the grated Parmesan.
  6. In a small bowl, combine the flour with Italian seasoning.
  7. Combine the egg and milk mixture with the flour mixture.
  8. Once the batter is thoroughly mixed, add in the grated zucchini until everything is well combined. Spray or coat your waffle iron with oil.
  9. Place rounded tablespoons of the batter on the waffle iron, leaving room for the fritters to spread slightly.
  10. Close the lid and cook until lightly browned, about 3-5 minutes.Serve warm and sprinkle waffles with remaining parmesan cheese.


12 thoughts on “Zucchini Waffle Recipe”

  1. Teresa says:

    Hi, Laura, I don’t own a waffle maker. Any chance for this to come out as a pancake ? Might that be too mushy ? Hubby (alas, not the kids this time) shy away from zucchini for some reason but likes grated parmesan. I am eager to try to get him to eat more of it and being able to reheat leftovers sounds like a wonderful idea. Thx !

    1. Laura Fuentes says:

      These should work as a “hot cake” more than the fluffy pancake texture you are used to. The reason they work well as a waffle is because the heat seals it from both sides. Good luck!

  2. Francesca says:

    Hello, can these be made as muffins? As i don’t own a waffle maker..i also don’t have a spiraliser, so would coarse grating work?

    1. Laura Fuentes says:

      Yes, I often grate these so that won’t be a problem. I’ve never tried them as muffins, so if you do, let me know how they turned out!

  3. Sophia says:

    Just made these! Added some shredded onion, & pepper. Also, put a dish over the zucchini and pressed water out, stirred it up and preceded again every few minutes! We loved them!

  4. Anne says:

    These sound great! We’re eating gluten free and I have a rice and corn intolerance, so will try them with Almond flour/meal. I’m always looking for something to replace the bread and crackers we’ve given up.
    I wonder if I could make these in a large batch and freeze the leftover waffles????

    1. Laura Fuentes says:

      I have not tested this recipe with almond flour/meal only. Good luck!

      1. Brenda says:

        I used this recipe with almond flour today and it worked great!!

    2. Nikki says:

      I was wondering g is you had a chance to make these with almond flour? If so how did they turn out? I’m trying to find more grain free ideas so I thought about coconut or almond flour

  5. anne says:

    In the last paragraph: “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.”
    Does the “sheep’s milk Romano cheese” replace the “milk” called for in the recipe?

    1. Laura Fuentes says:

      No. for the milk I would replace it with almond milk. that is to replace the parmesan.

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