Cheesy Zucchini

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

• Servings: 4 servings (yields 4 large savory waffles)

• Course: Breakfast, Brunch, Snack, Appetizer

• Cuisine: Modern American / Low-Carb Fusion

• Skill Level: Easy

Equipment Needed

• Box grater or food processor

• Clean kitchen towel or cheesecloth

• Large mixing bowl

• Whisk and spatula

• Waffle maker or air fryer waffle mold

• Measuring cups and spoons

Ingredients

• Zucchini: 2 medium zucchini (about 12 ounces), washed, trimmed, and grated (do not peel).

• Salt: ½ teaspoon kosher salt (plus extra for drawing out moisture).

• Cheese: 1 cup freshly shredded sharp cheddar cheese or Monterey Jack cheese.

• Eggs: 2 large eggs, lightly beaten to bind the mixture.

• Flour / Binder: ¼ cup almond flour (or all-purpose flour if preferred; use almond flour for a keto-friendly version).

• Aromatics & Herbs:

  • 2 green onions (scallions), finely sliced.

  • 2 tablespoons fresh basil leaves, finely chopped.

  • 1 clove garlic, minced.

• Seasoning:

  • ¼ teaspoon freshly cracked black pepper.

  • ¼ teaspoon garlic powder.

  • Optional: A pinch of red pepper flakes for a subtle kick.

• Cooking Spray: Avocado oil or olive oil cooking spray for greasing the waffle iron.

Step-by-Step Instructions

Step 1: Grate and Salt the Zucchini

Begin by washing and trimming the ends of your medium zucchini. Using the coarse side of a box grater, grate the zucchini into a large bowl. Toss the grated zucchini with ½ teaspoon of kosher salt. Let the mixture sit in a colander or bowl for about 10 minutes. This crucial step draws out the excess moisture, ensuring your waffles turn out crisp and golden rather than soggy.

Step 2: Squeeze Out Excess Moisture

Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Gather the corners of the towel tightly over the sink and twist firmly, squeezing out as much liquid as possible. You will be surprised by how much water comes out! Discard the liquid.

Step 3: Mix the Batter

In a large mixing bowl, combine the drained and squeezed zucchini, shredded cheddar cheese, lightly beaten eggs, almond flour, sliced green onions, minced fresh basil, minced garlic, black pepper, and garlic powder. Stir everything together with a spatula until the ingredients are thoroughly incorporated and a cohesive, thick batter forms.

Step 4: Pre-heat and Grease the Waffle Maker

Preheat your waffle iron according to the manufacturer’s instructions. Once hot, generously grease both the top and bottom grids with avocado oil or olive oil cooking spray to prevent sticking, as the cheese will melt directly against the hot plates.

Step 5: Cook the Waffles

Divide the batter evenly, spooning portions onto the center of the preheated waffle grid. Close the lid gently—do not force it shut. Cook for 4 to 6 minutes, or until the waffle iron stops releasing heavy steam and the exterior turns a deep, golden-brown with a crispy cheese crust.

Step 6: Cool and Serve

Carefully remove the cooked zucchini waffle using a silicone spatula to keep the delicate crust intact. Transfer it to a wire cooling rack to maintain its crispiness. Repeat the process with the remaining batter. Serve warm and enjoy!

Chef’s Pro-Tips for Success

• Don’t Skip the Squeeze: The single most important rule of cooking with zucchini is removing its natural water content. Skipping the towel-squeezing step will result in a wet, mushy batter that refuses to crisp up.

• Cheese Selection: Sharp cheddar adds a wonderful punchy flavor, but you can easily substitute or blend it with Gruyère, mozzarella, or pepper jack depending on your flavor preferences.

• Serving Suggestions: These savory waffles taste incredible on their own, but they are elevated to gourmet status when topped with a dollop of sour cream or Greek yogurt, a sprinkle of fresh garden herbs, or a poached egg for a luxurious brunch presentation.

Nutrition Information

• Amount per serving (1 waffle)

• Calories: 185 kcal

• Total Fat: 13g

  • Saturated Fat: 5g

• Cholesterol: 95mg

• Sodium: 380mg

• Total Carbohydrates: 5g

  • Dietary Fiber: 2g

  • Sugars: 3g

• Protein: 11g