These cheesy vegetarian waffles are packed with a great serving of zucchini! They are a savory twist on classic waffles and are perfect for lunch or dinner!

Vegetarian-waffles-cheesy-zucchini

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It’s amazing how much flavor cheese adds to veggies. Zucchini can be pretty bland on its own, but when combined with a little cheese, it makes such a tasty meal or side. Who says waffles have to be sweet?! The zucchini flavor really shines through these waffles for a delicious savory meal.

WHAT YOU’LL NEED

Here is what you’ll need to make these zucchini vegetarian waffles:

Ingredients-to-make-zucchini-vegetarian-waffles
  • Zucchini: The main star ingredient for these cheesy waffles.
  • Flour: I used all purpose flour for these waffles.
  • Egg: Used as a binder to help hold the waffles together.
  • Shredded Cheese: Used to add flavor to these zucchini waffles. I used 4-cheese Mexican blend for added flavor, but you may use any type of cheese.
  • Parmesan Cheese: For a sharp added flavor to the waffles.
  • Salt/Pepper: Optional for added flavor!

PROCESS

  1. Shred the zucchini using a cheese grater. I used the smallest sized holes on a box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks of zucchini in the waffles, use a larger sized hole on the grater. You should end up with about 1 cup of packed shredded zucchini.
  2. Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and use the back of a spoon to press down on it to remove the moisture. Once you remove the moisture, you should end up with a little over 1/2 cup of packed shredded zucchini.
  3. Add the zucchini to a bowl along with the other ingredients. Mix well until combined. It may seem very dry to mix at first, but it will come together as you stir it all together. The mixture will be thick but should be well combined.
  4. Pour a thin layer of batter into a preheated waffle iron and cook according to your waffle maker’s instructions. I used a mini waffle maker and it took about 3 minutes for each waffle to cook.
Step to make zucchini waffles

STORAGE INSTRUCTIONS

Once the waffles cool completely, store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag with parchment paper-lined between each waffle for up to 2 months. Reheat waffles in a toaster for a few minutes for the best texture!

Cheesy-zucchini-waffles-stacked

SUBSTITUTIONS

  • Egg: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
  • Cheese: You may replace the cheese with dairy-free shredded cheese.
  • All-purpose flour: You may replace the all-purpose flour with whole wheat flour. You may also replace it with oat flour, the texture will just be slightly different.
Cheesy-Zucchini-waffles

RECIPE NOTES

  • The cook time will vary depending on your waffle maker. I used a mini waffle maker which took only 2-3 minutes to fully cook.
  • These waffles are soft-textured and perfect for babies. If you prefer something a little crispier, toast them for a couple of minutes.
  • Depending on the type of waffle maker you have to prevent sticking, you may need to spray your waffle iron with a little cooking spray. I love using this mini waffle maker or this multi mini waffle maker to make small eggo-sized waffles and no spraying is needed!
Cheesy-zucchini-waffles-lunch

Got extra zucchini on hand? Here are some other zucchini-based recipes that you may like!

Vegetarian-waffles-cheesy-zucchini

Zucchini Vegetarian Waffles

These cheesy vegetarian waffles are packed with a great serving of zucchini! They are a savory twist on classic waffles and are perfect for lunch or dinner!
5 from 4 votes
Print Pin Rate
Course: lunch
Cuisine: American
Keyword: easy waffle recipe, pizza waffles
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 5 mini waffles

Ingredients 

  • 1 cup shredded zucchini about 1 large zucchini
  • ½ cup shredded cheese
  • ¼ cup parmesan cheese, grated
  • ½ cup all-purpose flour
  • 1 egg
  • salt/pepper to taste optional

Instructions

  • Shred the zucchini using a cheese grater. I used the smallest sized holes on a box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks of zucchini in the waffles, use a larger sized hole on the grater. You should end up with about 1 cup of packed shredded zucchini.
  • Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and use the back of a spoon to press down on it to remove the moisture. Once you remove the moisture, you should end up with a little over 1/2 cup of packed shredded zucchini.
  • Add the zucchini to a bowl along with the other ingredients. Mix well until combined. It may seem very dry to mix at first, but it will come together as you stir it all together. The mixture will be thick but should be well combined.
  • Pour a thin layer of batter into a preheated waffle iron and cook according to your waffle maker’s instructions. I used a mini waffle maker and it took about 3 minutes for each waffle to cook.

Notes

  • The cook time will vary depending on your waffle maker. I used a mini waffle maker which took only 2-3 minutes to fully cook.
  • These waffles are soft-textured and perfect for babies. If you prefer something a little crispier, toast them for a couple of minutes.
  • Depending on the type of waffle maker you have to prevent sticking, you may need to spray your waffle iron with a little cooking spray. I love using this mini waffle maker or this multi mini waffle maker to make small eggo-sized waffles and no spraying is needed!

Nutrition

Nutrition Facts
Zucchini Vegetarian Waffles
Amount per Serving
Calories
116.95
% Daily Value*
Fat
 
4.94
g
8
%
Saturated Fat
 
2.57
g
16
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.39
g
Monounsaturated Fat
 
1.39
g
Cholesterol
 
45.93
mg
15
%
Sodium
 
172.45
mg
7
%
Potassium
 
107.96
mg
3
%
Carbohydrates
 
11.24
g
4
%
Fiber
 
0.59
g
2
%
Sugar
 
0.81
g
1
%
Protein
 
6.66
g
13
%
Vitamin A
 
216.08
IU
4
%
Vitamin C
 
4.44
mg
5
%
Calcium
 
111.53
mg
11
%
Iron
 
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

  1. I was looking over the recipe and see that you mention breadcrumbs but do not list them again with the measurements. Still excited to try this!

    1. Hi Gabby!
      Thank you for pointing that out, it is a typo it should list just flour! I will update it in the ingredients list, thank you again for mentioning that! I hope that you like these waffles!😊

  2. 5 stars
    My family absolutely loved recipe! It was so quick to make too. I did add some tzatziki on top which I highly recommend doing.

    1. I’m so happy that your family enjoyed this recipe! And I love the idea of adding tzatziki on top, I’ll definitely try that out next time I make a batch!😊

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