These crispy, cheesy zucchini waffles come together with just 10 minutes of prep and are always a hit in my house. They're fun, kid-friendly, and a great way to sneak in extra veggies-even for picky eaters!
This is one of those healthier recipes I love making for busy weeknights. It's quick, satisfying, and a smart way to use up fresh zucchini.
What if I don't have a waffle iron?
You can cook them like fritters in a nonstick skillet-just press them slightly flat and cook until golden.
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Ingredients
- Zucchini - I used 2 cups of shredded zucchini, measured right after grating. Make sure to squeeze out the excess moisture for crispy waffles.
- Egg - Helps bind everything together. One large egg is all you need.
- Milk - Any milk works! Just adds a little moisture to the batter.
- Cheddar cheese - I love the sharp flavor of cheddar here. Use freshly grated for the best melt.
- All-purpose flour - Just enough to hold the batter together while still keeping it light.
- Dried thyme - A little goes a long way to add earthy flavor.
- Garlic powder - For a punch of savory flavor without needing fresh garlic.
- Salt + black pepper - Adjust to taste.
- Olive oil spray or butter - For brushing the waffle iron so the waffles get golden and crisp.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Zucchini Waffles
- Prep the zucchini: Grate the zucchini and place in a colander. Press out as much water as possible. You can also wring it out with a clean kitchen towel or paper towels.
- Mix wet ingredients: In a large bowl, whisk the egg and milk until well combined.
- Mix dry ingredients: Add the flour, thyme, garlic powder, salt, and pepper. Stir to combine until there are no lumps.
- Combine everything: Add the shredded zucchini and grated cheese. Mix until you have a thick, scoopable batter.
- Preheat your waffle iron: Brush it with olive oil or butter to prevent sticking.
- Cook the waffles: Scoop 3-4 tablespoons of batter into each section, leaving a little space for it to spread. Close the lid and cook for 5-7 minutes or until golden and crisp.
- Serve warm: Top with sour cream and green onions, or your favorite dipping sauce.
Tips
- Drain the zucchini well - Too much moisture will make soggy waffles.
- Use freshly grated cheese - It melts better and gives richer flavor.
- Make them crispier - Cook a bit longer if you want extra crunch.
- Try other cheeses - Parmesan, mozzarella, or feta would all work great.
- Add spice - A pinch of red pepper flakes or paprika adds a little kick.
- Double the batch - They reheat well and freeze beautifully.
- Use almond flour or oat flour for a gluten-free version. Or use 1:1 gluten-free blend.
- Top with a poached egg - For a fancier brunch option.
Dipping Sauces for Serving Waffles
- Yogurt Herb Dressing
- Honey Mustard Sauce
- Buffalo Sauce
- Lemon Tahini Sauce
- Sour cream
- Ranch dressing
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for up to 4 days.
- To Freeze. Place cooled waffles in a single layer and freeze. Once frozen, transfer to a bag or container. They keep for 2-3 months.
- To Make Ahead. Prepare the batter in advance and refrigerate it for up to 1 day.
- To Reheat. Toast in the toaster or reheat in the oven at 375°F until crisp.
Check out my tips to store leftover zucchini.
Do I have to peel the zucchini?
Nope! The peel is tender and nutritious. Just wash well and grate.
More Healthy Recipes
- Sweet Potato Fritters
- Best Zucchini Recipes
- Cheesy Broccoli Fritters
- Zucchini Fritters
- Healthy Chicken Nuggets
- Chicken Zucchini Patties
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Savory Zucchini Waffles
Ingredients
Method
- Prep the zucchini: Grate the zucchini and place in a colander. Press out as much water as possible. You can also wring it out with a clean kitchen towel or paper towels.2 cups grated zucchini
- Mix wet ingredients: In a large bowl, whisk the egg and milk until well combined.1 large egg, ¼ cup milk
- Mix dry ingredients: Add the flour, thyme, garlic powder, salt, and pepper. Stir to combine until there are no lumps.
- Combine everything: Add the shredded zucchini and grated cheese. Mix until you have a thick, scoopable batter.⅓ cup cheddar
- Preheat your waffle iron: Brush it with olive oil or butter to prevent sticking.olive oil spray or butter
- Cook the waffles: Scoop 3-4 tablespoons of batter into each section, leaving a little space for it to spread. Close the lid and cook for 5-7 minutes or until golden and crisp.
- Serve warm: Top with sour cream and green onions, or your favorite dipping sauce.
Nutrition
Notes
- To Store. Keep in an airtight container in the fridge for up to 4 days.
- To Freeze. Place cooled waffles in a single layer and freeze. Once frozen, transfer to a bag or container. They keep for 2-3 months.
- To Make Ahead. Prepare the batter in advance and refrigerate it for up to 1 day.
- To Reheat. Toast in the toaster or reheat in the oven at 375°F until crisp.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Leonna
My kids devoured the waffles, i added salmon for myself