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.
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.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
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
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Savory Zucchini Waffles
These Savory Cheesy Zucchini Waffles are crispy, cheesy, and perfect for a healthy, family-friendly meal. Easy to make and great for picky eaters!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 2 cups grated zucchini
- 1 large egg
- ¼ cup milk, any
- ⅓ cup cheddar, grated
- ½ cup all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- salt + black pepepr, to taste
- olive oil spray or butter, to brush the waffles
- sour cream, for serving
- green onion, for serving
INSTRUCTIONS
- 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.
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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 63kcalCarbohydrates: 7gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 26mgSodium: 44mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 154IUVitamin C: 6mgCalcium: 57mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Comments
No Comments