Recipe

This post may contain affiliate links. Read our disclosure policy here.

These zucchini waffles are a cheesy, delicious way to get kids to eat their veggies. Make them for an easy side dish or to pack for lunch.

Kids love these cheesy, savory waffles in their lunchbox. They’re a flavorful way to get some veggies in a child’s school lunch.

Parmesan Zucchini Waffles

Everyone loves a good waffle, and these savory waffles are the perfect way to veggie-up a classic recipe.

When it comes to getting kids to try new foods like zucchini, sometimes you need to think outside the box. Waffles may not be the first thing that comes to mind, but once you bite into this cheesy waffle, you’ll know exactly why this is a healthy school lunch kids actually love.

The zucchini seems a little less intimidating by taking something fun and easy, like waffles, and adding familiar flavors, such as Parmesan cheese and Italian seasoning.

Ingredients

You’ll find step-by-step instructions for how to make zucchini waffles in the recipe card below! Pair them with healthy sides to build this fun veggie-filled lunchbox:

Zucchini waffles: a tasty, creative way to pack in extra veggies.
Marinara: the perfect dip to make these waffles even more epic! If your child isn’t a fan, swap it out for another fave like ketchup or ranch.
Veggie side: crisp snap peas and carrot slices add nutrition and color.
Fruit side: sweet blackberries and juicy diced kiwi round out the meal with natural sweetness.

How to Pack Parmesan Zucchini Waffles for Lunch

These savory waffles make a great lunch served with marinara sauce. You can make extra at dinner or use them for an easy meal prep and stash them in the fridge for a delicious school lunch later in the week.

Make the waffles
Prepare the zucchini waffles as directed, store in the refrigerator for up to 4 days.
Toast
Before packing for lunch, reheat the waffles in the toaster or toaster oven on medium heat for 1 minute or until the edges are golden and crispy.
Pack for school
Place the toasted waffles in a hard lunch container and pack dip apart in a small leak-proof container to avoid a mess.

Check out this quick video to see how easy these savory waffles are to make:

School Lunch Packing Tips

Whether you pack this lunch for school or devour it now, follow these simple tips for success!

Use the right container
To keep everything separated and intact, pack the waffles, fruit, and veggies in a hard lunchbox with compartments. It’s the best way to avoid a lunchbox mashup!

Keep it cool
The key to preventing mushy fruit or wilted veggies is to use an ice pack. This will regulate the temperature in the lunch bag and ensure everything stays fresh until lunch.

Pack sauce separately
Pour marinara sauce and any additional dips or toppings in a small, lidded container and pack it separately to prevent spills.

Let cool completely
Packing warm waffles can create condensation, making them soggy. Let them cool fully before placing them in the lunch container.

More Healthy Lunches with Veggies

If you love these waffles, I’ve got more healthy school lunches that make eating veggies fun! Mediterranean Lunch Bowls are a fave at my house. And for handhelds, try a roast beef wrap with veggies, or a turkey, hummus & veggie wrap.

Zucchini Parmesan Waffles

Servings: 8

Prep Time: 30

Cook Time: 10

Total Time: 40

These zucchini waffles are a cheesy, delicious way to get kids to eat their veggies. Make them for an easy side dish or to pack for lunch.

5 from 19 votes

Print Pin

Ingredients

2 cups shredded zucchini, roughly 2 medium zucchini
¼ teaspoon salt
1 large egg
¼ cup milk
½ cup grated Parmesan, divided
½ cup all-purpose flour*
½ teaspoon Italian seasoning
Oil or non-stick spray for waffle-maker

Instructions

Prep:

Place the shredded zucchini in a colander and sprinkle with about ¼ 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 medium heat.

Make the waffle batter:

In a large bowl, whisk together the egg, milk, and ¼ cup of the grated Parmesan cheese.
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 and stir until everything is well combined.

Cook:

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 the remaining Parmesan cheese. Refrigerate leftovers for up to 4 days.

To pack for lunch:

Reheat the waffles in the toaster or toaster oven on medium heat for 1 minute or until the edges are golden and crispy.
If adding a dip, pack it in a small sauce container. Pack everything in the lunch bag.

Notes

To make these gluten-free, substitute the all-purpose flour with all-purpose gluten-free flour 1:1. We tested it with Cup4Cup, King Arthur Flour AP GF flour, Pamela’s blend, and Nanamaste. They all worked well.
Adapted from Yahoo Food.