Summer at our house means an abundance of zucchini from the garden. My kids love helping me harvest the fresh produce, and we often end up with more zucchinis than we know what to do with. One of our favorite ways to use up this versatile vegetable is by making Zucchini Cheddar Waffles. These waffles are a delightful twist on the traditional breakfast fare and have become a staple in our household. The combination of zucchini and cheddar cheese creates a savory, crispy waffle that pairs perfectly with a dollop of sour cream or a drizzle of hot sauce.
One summer, during a family trip to a quaint bed-and-breakfast in Vermont, we were introduced to the concept of savory waffles. The owners served us waffles filled with local cheeses and herbs from their garden. Inspired by that experience, I decided to experiment with our homegrown zucchini, and thus, Zucchini Cheddar Waffles were born. They quickly became a hit, not just for breakfast but as a quick snack or even a side dish for dinner.
What I love about this recipe is its versatility. If you’re a fan of spice, you can add a pinch of red pepper flakes or finely chopped jalapeños to the batter. For a more robust flavor, smoked paprika or fresh herbs like dill or chives can be incorporated. If you prefer a gluten-free option, substituting the all-purpose flour with almond or coconut flour works wonderfully.
These waffles are also a fantastic way to sneak some veggies into your kids’ meals. The zucchini adds moisture and a subtle flavor, while the cheese provides that irresistible savory note. Plus, they’re easy to make and can be whipped up in under 30 minutes, making them perfect for busy mornings.
In terms of preparation, the key is to ensure the zucchini is well-drained. Excess moisture can make the batter too runny, affecting the texture of the waffles. Squeezing the grated zucchini in a kitchen towel helps remove the water, resulting in crispier waffles. Also, letting the batter sit for about 10 minutes allows it to thicken, ensuring the waffles hold their shape and cook evenly.
Next time you find yourself with an abundance of zucchini, give these Zucchini Cheddar Waffles a try. They’re a delightful way to enjoy a savory waffle with a nutritious twist, perfect for any meal of the day.
Zucchini Cheddar Waffles
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Ingredients
- 2 eggs
- 2 cups of grated zucchini (about 2 medium zucchinis)
- 1 cup of shredded cheddar cheese
- 1/2 cup of Parmesan cheese, grated
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of baking powder
- 1 – 1 1/4 cups of all-purpose or whole wheat flour
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of salt
Directions
- Grate the zucchinis and place them in a clean kitchen towel or strong paper towels. Squeeze out as much water as you can over a colander.
- Preheat your waffle iron.
- In a large bowl, combine all the ingredients thoroughly. If the zucchini is too moist, mix in an extra 1/4 cup of flour. Let the batter rest for 10 minutes to thicken.
- Generously spray the preheated waffle iron with nonstick cooking spray.
- Pour about 1/4 cup of batter onto the iron for each waffle. Cook as per your waffle iron’s instructions, typically for 2-4 minutes per batch, until golden brown. My waffle iron makes 4 waffles per batch.
- Repeat with the remaining batter, spraying the iron between batches.
Storing Suggestions:
Store any leftover waffles in an airtight container in the refrigerator for up to 3 days. To reheat, place in a toaster or oven until warm and crispy. For longer storage, freeze the waffles in a single layer on a baking sheet before transferring them to a freezer-safe bag. They can be reheated directly from frozen.
FAQs:
Can I use a different type of cheese in this recipe?
Yes, you can substitute cheddar cheese with other cheeses like mozzarella, gouda, or even a spicy pepper jack for a different flavor profile.
How do I prevent the waffles from sticking to the waffle iron?
Ensure your waffle iron is well preheated and generously coated with nonstick cooking spray before each batch. If sticking persists, consider brushing the iron with a little oil.
Can I make these waffles gluten-free?
Absolutely! You can use a gluten-free flour blend in place of the all-purpose or whole wheat flour. Make sure the blend you choose is suitable for baking.
What can I serve with these zucchini cheddar waffles?
These waffles are versatile and can be served with a variety of toppings like sour cream, salsa, guacamole, or even a poached egg. They make a great side for soups and salads too.
Can I prepare the batter ahead of time?
It’s best to prepare the batter fresh to ensure the waffles come out crispy. However, you can grate the zucchini and mix the dry ingredients ahead of time to speed up the process.
How do I know if the zucchini has been properly drained?
The zucchini should feel dry to the touch and not release much liquid when squeezed. Properly draining the zucchini ensures your waffles are crisp and not soggy.
Zucchini Cheddar Waffles
Ingredients
- 2 cups grated zucchini; about 2 medium zucchinis
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon baking powder
- 2 eggs
- 1 - 1 1/4 cups all-purpose or whole wheat flour
Instructions
- Grate the zucchinis and place them in a clean kitchen towel or several strong paper towels. Squeeze out as much water as possible, doing this over a colander to catch any escaping liquid.
- Preheat your waffle iron. In a large bowl, mix all the ingredients until well combined. If the zucchini is too watery, add an extra 1/4 cup of flour. Let the batter sit for 10 minutes to allow it to thicken.
- Generously spray the preheated waffle iron with nonstick cooking spray. Pour about 1/4 cup of batter onto the iron for each waffle. Cook according to your waffle iron's instructions, usually for 2-4 minutes per batch, until the waffles are golden brown. My waffle iron makes 4 waffles per batch. Repeat until all the batter is used, spraying the iron between batches.
