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!
Zucchini Parmesan Waffles
Savory waffles are satisfying and an exciting way to switch up your brekkie routine!
- 2 zucchini shredded
- 1 large egg
- 1/3 cup whole milk
- 1/2 cup grated Parmesan
- 1/2 cup All-purpose flour or white whole wheat
- 1/4 cup sugar granulated or coconut sugar
- 1 Tbsp baking powder
- 1 tsp. vanilla extract
- Dash of cinnamon
- Salt and pepper
Shred zucchini with grater. Place the shredded zucchini in a colander and sprinkle with about 1/4 teaspoon salt. Let the salted zucchini sit for about 10 minutes.
Squeeze excess water out from zucchini using a cheesecloth or towel. Very important to get as much water removed as you can!
Preheat the waffle iron to medium.
In a large bowl, whisk together the egg, milk, vanilla extract and 1/4 cup of the grated Parmesan.
In a small bowl, combine the flour, sugar, baking powder, cinnamon, salt and pepper.
Mix the contents of the small bowl into the large bowl and then add the zucchini and toss 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 the remaining Parmesan and butter.
I love this recipe because it makes 4-5 waffles - perfect when you just want waffles without a ton of leftovers!
Did you make this recipe? Tag @krolls_korner on Instagram or send me a pic, I’d love to see!
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