Zucchini Parmesan Waffles

The first time I made Zucchini Parmesan Waffles, I was looking for a fun way to sneak some veggies into my kids’ lunchboxes. It was a sunny summer afternoon, and I had just harvested a bounty of zucchini from my garden. Inspired by the idea of a crispy, cheesy waffle that could double as a nutritious lunch option, I decided to experiment. The result was a delightful combination of flavors and textures that not only looked appealing but also tasted divine. Each time I served these waffles, they quickly became a family favorite, and even the pickiest eaters couldn’t resist their charm!

What to Gather for Zucchini Parmesan Waffles

Gathering the right ingredients for your Zucchini Parmesan Waffles is key to achieving that perfect flavor and texture. This dish combines fresh vegetables with a few simple staples to create something truly special. The main players here are the zucchini, which adds moisture and nutrients, and Parmesan cheese, which brings a savory depth that elevates the entire dish.

• 2 cups shredded zucchini (roughly 2 medium zucchini): Freshly grated zucchini is the star of the show, providing moisture and a subtle flavor. Make sure to squeeze out excess water for the best texture.
• ¼ teaspoon salt: A pinch of salt helps to draw out the moisture from the zucchini and enhances the overall flavor of the waffles.
• 1 large egg: This acts as a binder, giving the waffles structure and richness.
• ¼ cup milk: Adds creaminess and helps to combine the ingredients into a smooth batter.
• ½ cup grated Parmesan, divided: This delicious cheese adds a savory, nutty flavor that complements the zucchini. Make sure to reserve some for topping.
• ½ cup all-purpose flour: A classic ingredient that helps to give the waffles their structure.
• ½ teaspoon Italian seasoning: A blend of herbs that adds aromatic flavors, making the waffles taste gourmet.
• Oil or non-stick spray for waffle-maker: Essential for preventing sticking and ensuring that your waffles come out perfectly crispy.

Putting Together Zucchini Parmesan Waffles

Making Zucchini Parmesan Waffles is a delightful experience. It’s simple and allows you to enjoy the process as much as the final product. Follow these steps to create the perfect batch!

1. Start by placing the shredded zucchini in a colander and sprinkle it with about ¼ teaspoon of salt. This will help draw out moisture and prevent your waffles from becoming soggy. Let the salted zucchini sit for about 30 minutes.
2. After 30 minutes, rinse the zucchini under cold water to remove excess salt. Use your hands to press out as much moisture as possible. Alternatively, you can wrap the zucchini in a clean kitchen towel and wring it out.
3. While the zucchini is draining, preheat your waffle maker to medium heat. This ensures that your waffles will cook evenly and achieve that perfect golden-brown crust.
4. In a large mixing bowl, whisk together the egg, milk, and ¼ cup of the grated Parmesan cheese. Make sure to mix well to combine all ingredients into a smooth mixture.
5. In a separate smaller bowl, combine the flour with the Italian seasoning. This step helps to evenly distribute the herbs throughout the batter.
6. Next, combine the egg and milk mixture with the flour mixture, stirring until well combined. The batter should be thick yet pourable.
7. Gently fold in the drained zucchini until everything is evenly mixed. Make sure not to overmix, as this can make your waffles dense.
8. Spray or coat your waffle iron with oil to ensure that the waffles don’t stick. This is crucial for easy removal and perfect crispiness.
9. Now, scoop rounded tablespoons of the batter onto the waffle iron, leaving some space for the waffles to spread slightly during cooking.
10. Close the lid and cook the waffles until they are lightly browned, about 3 to 5 minutes. Keep an eye on them; every waffle maker is different!
11. Once cooked, serve the waffles warm and sprinkle with the remaining Parmesan cheese. Enjoy immediately or refrigerate leftovers for up to 4 days.
12. If you have leftover waffles, reheat them in the toaster or toaster oven on medium heat for about 1 minute or until the edges are golden and crispy. This helps to revive their original texture!
13. If you’re planning to pack these for lunch, consider adding a dip in a small sauce container for an extra delicious touch. Pack everything in a lunch bag, and you’re all set!

Recipe Notes about Zucchini Parmesan Waffles

Here are some helpful tips to ensure your Zucchini Parmesan Waffles turn out perfectly every time. These pointers can elevate your cooking game!

• Storage: To store leftovers, keep the waffles in an airtight container in the refrigerator for up to 4 days. They can also be reheated in the toaster for a quick meal.
• Freezing: You can freeze these waffles for up to 2 months. Just make sure they are fully cooled before placing them in a freezer bag or container.
• Pairing: Serve these waffles with a side salad for a balanced meal, or enjoy them with your favorite sauce for dipping.
• Pantry Swap: If you don’t have all-purpose flour, you can use whole wheat flour or a gluten-free blend for a different twist.
• Garnishing: Fresh herbs like basil or parsley can add a pop of color and flavor when serving your waffles.

Pairing Suggestions for Zucchini Parmesan Waffles

Finding the perfect pairings for your Zucchini Parmesan Waffles can enhance your dining experience. Here are some delicious suggestions:

• Fresh Salads: A crisp green salad with a light vinaigrette complements the savory flavor of the waffles beautifully. Consider a cucumber or arugula salad.
• Yogurt Dips: Serve with a tangy yogurt dip or tzatziki for a refreshing accompaniment that balances the richness of the cheese.
• Seasonal Vegetables: Grilled or roasted vegetables such as bell peppers, asparagus, or cherry tomatoes make a colorful and healthy side dish.
• Lunch Boxes: Pack these waffles in lunch boxes for kids. They are portable and can be enjoyed cold or warm.
• Picnic Favorites: Perfect for a summer picnic, the waffles can be paired with fresh fruits and a light charcuterie board for variety.
• Brunch Events: Serve them at brunch gatherings with a selection of dips and sides to impress your guests!

FAQ

Conclusion

The Zucchini Parmesan Waffles truly shine as a delightful way to enjoy vegetables in a different format. Their crispy texture and cheesy flavor make them a hit with kids and adults alike. I encourage you to try making them yourself. You might just find a new favorite recipe that adds a healthy twist to your meals!

Zucchini Parmesan Waffles

The ultimate comfort food, Zucchini Parmesan Waffles are crispy on the outside, tender on the inside, and packed with flavor. Perfect for a quick lunch or a delightful brunch, this easy recipe is a must-try for every home cook. Enjoy them today!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

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
• to taste oil or non-stick spray for waffle-maker

Equipment

• Waffle Maker
• Mixing Bowls
• Ice pack
• Kids Lunch Box

Method

 

1. Place the shredded zucchini in a colander and sprinkle with about ¼ 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 ¼ 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 the remaining Parmesan cheese.
11. Refrigerate leftovers for up to 4 days.
12. Reheat the waffles in the toaster or toaster oven on medium heat for 1 minute or until the edges are golden and crispy.
13. If adding a dip, pack it in a small sauce container. Pack everything in the lunch bag.

Notes

• Tip 1: 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.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.