Zucchini Parmesan Waffles

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.


  • 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. Alternatively, ring out zucchini inside a clean kitchen towel to remove excess water.
  3. Preheat your waffle maker to medium heat. 
  4. In a large bowl, whisk together the egg, milk, and 1/4 cup of the grated Parmesan cheese.
  5. In a small bowl, combine the flour with Italian seasoning.
  6. Combine the egg and milk mixture with the flour mixture.
  7. Once the batter is thoroughly mixed, add in the grated zucchini and stir until everything is well combined.
  8. 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.



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.


Keywords: savory waffles, zucchini parmesan waffles