Food Blog/Recipes

Zucchini Waffles

In the summer there is always an over abundance of zucchini, especially for those of you who have a garden. Therefore, I decided to come up with a way to use up some of that zucchini. So, keeping with the waffle theme, I made this super easy waffle with just a few ingredients. Be creative and try different cheeses, spices, herbs, etc.

You can make these gluten-free by using a gluten-free flour like I did. I used garbanzo bean flour, which adds some protein.

BONUS: video!

Zucchini Waffle

Zucchini Waffles

I served the waffle with a thin sliced grilled chicken breast topped with a fruit salsa (strawberries, orange, jalapeno, red onion).


  • 2 cups zucchini, shredded
  • ½ cup Parmesan cheese, shredded
  • ½ cup cheddar cheese, shredded
  • ½ cup flour -- I used garbanzo bean flour, any kind will work
  • 2 eggs
  • dash chipotle chili powder


  1. Shred the zucchini, then place in kitchen towel and twist to squeeze out the liquid. Place in mixing bowl.
  2. Add all the remaining ingredients to the same bowl. Mix well
  3. Heat a waffle iron to medium-hot (if you have a setting feature). Coat the waffle iron with cooking spray.
  4. Scoop some of the zucchini mixture onto the hot waffle iron, close and cook until there is no more steam, approximately 5 minutes.
  5. Remove from waffle iron and serve immediately or keep warm on a baking sheet with a rack in a warm oven while you cook the remaining batter.


Variations: Use fine corn meal for the flour and add a splash of milk to the mixture. Top with pulled pork or boneless pork country ribs.

Try different cheeses, I also made these with a pizza blend of cheeses I found at the market, it had mozzarella, smoked provolone, Parmesan and Romano cheeses.

Looking for a good marinade for the chicken?  Click here.

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