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.
½ cup all-purpose flour, ½ teaspoon dried thyme, ½ teaspoon garlic powder, salt + black pepepr
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.
