Vegetarian Waffles (Cheesy Zucchini Waffles)

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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

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 liquid egg replacer like the brand Just Egg.
  • 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!

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Vegetarian-waffles-cheesy-zucchini
5 from 9 votes

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!
Prep: 5 minutes
Cook: 5 minutes
Total: 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

Calories: 116.95kcal, Carbohydrates: 11.24g, Protein: 6.66g, Fat: 4.94g, Saturated Fat: 2.57g, Polyunsaturated Fat: 0.39g, Monounsaturated Fat: 1.39g, Trans Fat: 0.01g, Cholesterol: 45.93mg, Sodium: 172.45mg, Potassium: 107.96mg, Fiber: 0.59g, Sugar: 0.81g, Vitamin A: 216.08IU, Vitamin C: 4.44mg, Calcium: 111.53mg, Iron: 0.9mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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19 Comments

    1. Hi Ghazala! A liquid egg substitute like the brand Just Egg would work as a replacement for these waffles😊

  1. 5 stars
    I’ve made this recipe several times now… it’s an absolute winner! Baby loves them and freezes well. Making a double batch right now!

  2. 5 stars
    Thank you for that recipe, it made a perfect easy evening meal for my 2 girls (17mo and 3yo). I loved that it’s vegetable-packed, yet feels like a fun comforting finger food kinda meal. I simply made steamed-carrots sticks to dip into humous on a side and that was it!

    I’ll be sure to look at other recipes on your website 🙂

  3. 5 stars
    So easy and delicious my toddler loved this and I froze some for another day. Thank you for all you do!

  4. I’m not sure what I did wrong, but the batter was so crumbly and dry that I couldn’t use it. The only different thing I did was substitute the egg for a flax egg. Should I be adding milk?

    1. Hi Amy! I’m so sorry to hear that! The mixture should be thick but not crumbly in texture, for your flax egg, did you use 3 tablespoons of water to 1 tablespoon of flax seeds? Also, did you measure out 1 cup of zucchini after shredding it?

    1. Hi Aditi! The storage instructions for each recipe are listed in the blog post if you scroll up a bit titled “storage instructions” 😊

  5. 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!😊

  6. 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!😊