Looking for a way to make zucchini a little more fun? These Zucchini Parmesan Waffles are a cheesy and delicious way to add a few more veggies to our meals.
When it comes to getting kids to be adventurous eaters, you sometimes need to think outside the box.
While waffles may not be the first thing that comes to mind when you are looking for new ways to serve zucchini, we think it couldn’t make more sense.
By taking something fun and easy, like waffles, and adding familiar flavors, such as parmesan and Italian seasoning, the zucchini seems a little less intimidating.
Related: Top 5 Lunchboxes We’ve Tested
The batter for these waffles comes together easily, but you will need to plan ahead to let the zucchini drain for 30 minutes before using.
This is an important step, as it eliminates excess water that may cause your waffles to be soggy, or not hold together. Just watch this quick video to see how easy they are to make.
Pack these waffles in your child’s lunch box, or serve as a side at dinner. Leftovers can be stored in the freezer to be used at another time.
For more recipes, to help you serve veggies in new, fun ways, check out our meal plans. They are filled with easy and creative ways to feed our families real food.
Zucchini Parmesan Waffles
- Yield: 4 1x
Ingredients
- 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
Instructions
- 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.
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.
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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!
Enjoy Andrea!
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.
Can I make this grain-free? Maybe use 1/2 cup almond or cashew flour?
Thanks!
I haven’t tried making these grain free but that’s next on my list. If you try them successfully, please let me know.