Zucchini Waffles – Don’t Knock Them Until You Try Them

January sparks organization activities for many people. Reorganizing kitchen cabinets is usually a popular one. But don’t put that waffle maker away just yet. There are many foods you can cook with it – really. In fact I was reading an article about a mother who was trying to get her children to eat dinner. They were picky eaters but loved waffles, so she waffled the dinner ingredients and they ate it!

So then I had to find out what other foods could be waffled. Here are a few ideas you might find interesting: Will it waffle, 22 things you can make with a waffle iron or 12 things you didn’t know you could waffle

You’d think that zucchini is just a summer vegetable, and it is in most areas of the US, but it’s still easy to find and reasonably priced at the market in winter months. I wanted to try waffling some zucchini I had. This recipe is so versatile! These “waffles” could be cut in pieces and used as appetizers, served with eggs for breakfast, or as a side dish for dinner. The possibilities are almost endless. 



Serves 4

Zucchini Waffles

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  • • 2 cups shredded zucchini (roughly 2 medium zucchini)
  • • 1 large egg
  • • 1/4 cup milk
  • • 1/2 cup grated Parmesan
  • • 1/2 cup all-purpose flour
  • • Neutral oil or nonstick cooking spray
  • • Salt & pepper
  • • Garlic powder
  • • Onion powder


  1. Put the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt. Let the salted zucchini sit for about 30 minutes. (I ran out of patience and only let it sit for about 10 minutes.)
  2. Preheat the waffle iron to medium and the oven or warming tray to its lowest setting.
  3. Whisk together the egg, milk, and 1/4 cup of the grated Parmesan in a large bowl. (I actually used all of the Parmesan - didn't have my glasses on when reading the recipe. Oops!)
  4. Combine the flour with about 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  5. Rinse zucchini well with cold water and press out as much of the water as possible. Blot dry with paper towels. (I used a dish towel to ring out the zucchini well.)
  6. Mix together the egg and milk mixture to the dry ingredients (flour and cheese).
  7. Add zucchini and fold in until everything is well-combined.
  8. Coat the waffle iron with nonstick spray or brush it with a neutral oil.
  9. Measure out rounded tablespoons of batter (or more depending on the size of your waffle iron).
  10. Put batter in the waffle iron, leaving room for it to spread slightly.
  11. Close the lid and cook until browned, about 3-4 minutes. (I cooked mine 4 minutes - my waffle maker is a Belgian iron so it is deeper than normal).
  12. Transfer finished waffles to the oven to keep warm while you cook the rest.


Calories: 179 cal
Carbohydrates: 16 g
Fat: 9 g
Sodium: 260 g
Cholesterol: 59 g
Protein: 9 g
Fiber: 1 g

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