Zucchini Parmesan Waffles
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Zucchini Parmesan Waffles are a delicious way to celebrate National Waffle Day today!
I always love finding ways to sneak in extra veggies, and these waffles do just that! I do not have kids yet, but if do you this if such a fun recipe to try out with them. My mom always says I am going to be such a great mom since I am learning how to sneak in all these veggies now..so let’s hope I live up to that! haha:) Speaking of kids, August is Kids Eat Right month, so that’s one more reason to make these Zucchini waffles!
In honor of National Waffle Day, I whipped these bad boys up and they did not disappoint. Sometimes people choose to back away from waffles because of their high carbohydrate, fat and sugar content – but these waffles provide you with more vitamins and nutrients compared to your ordinary waffle.
What are some fun ways you sneak veggies into your diet?!
Hope you enjoy! PS: this recipe is inspired from Yahoo Food and I made a few tweaks of my own!
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Zucchini Parmesan Waffles
Ingredients
- 2 small zucchini (grated)
- 2 large eggs
- 1 cup whole milk
- 1 tsp. vanilla extract
- 1 cup All-purpose flour (or white whole wheat)
- 1/3 cup grated Parmesan
- 1/3 cup sugar (granulated or coconut sugar)
- 1 Tbsp baking powder
- 1 Tbsp. ground flaxseed
- 1 tsp. Salt
- 1/4 tsp. Nutmeg
- PAM
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Grate zucchini with cheese grater using the small holes. Using a cheese cloth or a towel, squeeze out excess water in zucchini. Very important to get as much water removed as you can!
- Preheat the waffle iron to medium.
- In a large bowl, whisk together the eggs, milk, and vanilla extract.
- In a small bowl, combine the flour, sugar, baking powder, flaxseed, nutmeg, Parmesan and salt.
- Mix the contents of the small bowl into the large bowl and then add the zucchini and mix until everything is well combined.
- Coat the waffle iron with nonstick spray.
- Place enough batter on the waffle iron to fill the area. Close the lid and cook until lightly browned.
- Serve topped with Parmesan, butter and maple syrup!
Notes
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll's Korner can’t make any guarantees to the accuracy of this information.
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How long will these last in the freezer?
I would say for up to 3 months!
Tawnie, these sound so amazing! Love the figs you have back there too- can totally imagine the savory flavor of these waffles with the sweetness of the figs!
Thank you Shannon! 🙂
I just made zucchini & potato pancakes with pretty much the same ingredients, they were so good…. so clearly these will be too! and gorgeous photos!
How ironic! Bet those were tasty! Thank you! <3
What a fantastic idea – putting veggies into a waffle. Also a great way to use up all that summer zucchini!
Thank you! I agree:)
Love this idea!!! Will try them soon! 🙂
Thank you so much:)
Hope you enjoy!!
These waffles look awesome! Being a mother of a 22 month old, I totally agree that sneaking in veggies is a critical skill. Seems like you’ve got it down! Pinning now 🙂
Awesome! Thank you!!:)