Behold, the Easy Cheesy Zucchini Waffle, which we also call the OMG What Do We Do With All This Zucchini? Waffle. When we went to make these, I asked Joel to grate up some zucchini.
“How much?” he asked.
“A cup?” I said.
“No,” Joel said. “We have to use up this zucchini. How about two cups?” He held up a zucchini the size of a small skateboard. He looked at me with a strange combination of hope and despair in his eyes.
“Uhhhhh,” I said. “Okay. Two cups.”
So, yes. I crammed two cups of grated zucchini into this batch, and I’m glad I did. Any time I can get more veggies into a recipe without turning it into a pile of mush, I’m happy. We served these up with baked potato wedges and let the kids slide on a veggie side, since the waffles were packed with zucchini. Next time, though, I think I’ll steam up some broccoli.
Savory, cheesy zucchini waffles are crisp on the outside and velvety soft on the inside. Great for lunch or dinner!
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 4 tablespoons butter, melted
- 2 eggs, beaten
- 2 cups zucchini, grated and squeezed of excess water
- 1 1/2 cups cheddar cheese, grated
Heat up your waffle iron according to manufacturer’s instructions.
In a medium bowl, whisk the dry ingredients together.
In a large bowl, whisk together the eggs and milk until frothy, then mix in the melted butter.
Add the zucchini and cheese, and stir until mixed.
Slowly add the flour mixture to wet ingredients, stirring until just combined. You will have a gloopy mess that looks like it has no business near a waffle iron. Carry on.
Pour (a relative term here) batter into the waffle maker and cook until golden, about 8-9 minutes depending on your waffle iron. The insides will stay softer than a regular waffle because of all the moisture from the zucchini and cheese, but the result will be delicious.