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!

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:

• 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.

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!

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.

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!

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

• Cheesy Zucchini Fritters
• Zucchini Carrot Tots
• Air Fryer Zucchini Fries

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 6 votes

Print Pin Rate

Course: lunch

Cuisine: American

Keyword: easy waffle recipe, pizza waffles

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 5 mini waffles

Ingredients 

US CustomaryMetric

• 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.

TRIED THIS RECIPE?Rate in the comments below or tag @feedingtinybellies on Instagram!