Zucchini Vegetarian Waffles

• servings: 5 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

1 cup shredded zucchini (about 1 large zucchini)

½ cup shredded cheese

¼ cup parmesan cheese, grated

½ cup all-purpose flour

1 egg

salt/pepper to taste (optional)

Directions

Shred the zucchini using a cheese grater. I used the smallest sized holes on a box grater to get the mixture to be as smooth as possible, but if you prefer larger chunks of zucchini in the waffles, use a larger sized hole on the grater. You should end up with about 1 cup of packed shredded zucchini.

Use your hands or a towel to squeeze out as much moisture from the zucchini as possible. You may also place the zucchini over a sieve and use the back of a spoon to press down on it to remove the moisture. Once you remove the moisture, you should end up with a little over 1/2 cup of packed shredded zucchini.

Add the zucchini to a bowl along with the other ingredients. Mix well until combined. It may seem very dry to mix at first, but it will come together as you stir it all together. The mixture will be thick but should be well combined.

Pour a thin layer of batter into a preheated waffle iron and cook according to your waffle maker’s instructions. I used a mini waffle maker and it took about 3 minutes for each waffle to cook.

Nutrition

• Calories: 116.95 kcal
• Total Fat: 4.94 g
• Saturated Fat: 2.57 g
• Unsaturated Fat: 1.78 g
• Trans Fat: 0.01 g
• Cholesterol: 45.93 mg
• Sodium: 172.45 mg
• Total Carbohydrate: 11.24 g
• Dietary Fiber: 0.59 g
• Total Sugars: 0.81 g
• Protein: 6.66 g