April 14, 2015
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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.
Check out this quick video to see how easy these savory waffles are to make:
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 meal for picky eaters that everyone can enjoy.
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.
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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 lunch later in the week.
Here’s how to make prep zucchini waffles and reheat them:
- Prepare the zucchini waffles as directed.
- Remove the waffles from heat and allow them to cool down to room temperature.
- Pack into lunch containers and refrigerate for up to 4 days.
- 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 into lunch containers with your favorite dipping sauce.
More Zucchini Recipes
Zucchini is a super versatile food you can use to make everything from low-carb pasta to baked goods. Here are a few of my favorite recipes to make with zucchini:
Zucchini Parmesan Waffles
- 2 cups shredded zucchini roughly 2 medium zucchini
- 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
- 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.
- 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.
- 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.
Adapted from Yahoo Food.
My family loves these! I always make extra to freeze so we can bring them for a quick meal when we are camping. I reheat them in the air fryer. Also, I use my potato ricer to squeeze out the juice from the zucchini after I grate it. Does a “grate” job!
Thank you, Valerie, I love that you find them delicious and easy enough to pack for a camping trip!
How can I make these egg free? My child has an egg allergy
Hi Sanjana, the egg helps to bind the ingredients and keep everything together. I’m not certain if the waffles will come out successfully without an egg or an egg substitute.
Hello – can I substitute the parmesan cheese with cheddar cheese? Trying to use what I have in the fridge right now.
I am going to make some of these tonight and use as the bread for sandwiches for my kids’ lunches at school. I also plan to make extra and freeze for future easy to go to “bread”.
Do i need to boil the zuchninni first? or just grate it raw?
You grate raw. Please watch the video. Enjoy!
This looks SO good. Brilliant idea. Need to give it a try this year!
This recipe is a real winner in our house! I served it with warm marinara for dipping and everyone loves it! Thank you so much!
I read the recipe several times trying to figure out what to do with the extra 1/4 cup of parmesan before I finally watched the video. I am guessing that is what you used to sprinkle on at the end? Just thought I would mention it in case you wanted to add it to the written recipe.
I did like the waffles! My kids are still reluctant to try them, but I am going to give them a go again later.
thanks Rebecca for pointing it out! Yes, the remaining parmesan is for sprinkling at the end. I’ll revise the recipe.
Do these freeze well?
MOMables - Laura
Yes. Place them in a freezer bag and freeze for up to 2 months.
Can I make this grain-free? Maybe use 1/2 cup almond or cashew flour?
I haven’t tried making these grain free but that’s next on my list. If you try them successfully, please let me know.