Zucchini Parmesan Waffles

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

Savory waffles are satisfying and an exciting way to switch up your breakfast routine!

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 waffles

Author: Tawnie Graham of Kroll's Korner

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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

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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

I love this recipe because it makes 4-5 waffles - perfect when you just want waffles without a ton of leftovers!

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Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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