Waffles are one of those foods that everyone loves. They are so versatile, you are sure to find a way that you love them whether that be topped with blueberries or ice cream and chocolate sauce or smoked salmon, crème fraiche and chives. In honor of National Waffle Day tomorrow I’d like to share this amazing recipe for Zucchini Parmesan Waffles. These waffles are the perfect way to sneak vegetables into your child’s diet but are also really delicious topped with a fried egg and served for breakfast for a grown-up. You could even use them like a pizza crust and top with Due Cellucci Tomato Sauce and mozzarella cheese and place under the broiler for a few minutes.
Zucchini Parmesan Waffles
Makes 4-6 waffles(depending on the size of your waffle iron)
2 cups shredded zucchini
¼ cup whole milk
½ cup grated Parmesan Cheese, plus more for garnish
½ cup All-Purpose Flour
Non stick cooking spray
Salt & Pepper to taste
-Place zucchini in a colander and spring with ¼ teaspoon salt. Let site for 20 – 30 minutes and then rinse well with cold water. Press out as much of the water as possible and blot dry on paper towels.
-Preheat the waffle iron to medium setting and have your oven on at its lowest setting.
-In a large bowl, mix together the egg, milk and 1/2 cup of the Parmesan Cheese. Gradually add the flour to the wet ingredients and season with salt and pepper. Then add the zucchini and toss until well-combined.
-Spray the waffle iron with non-stick cooking spray. Place rounded tablespoons of the batter onto the waffle iron, leaving room for the batter to spread when the machine is closed. Close the waffle iron and cook for 3-5 minutes or until golden brown. Place the waffles in the oven to stay warm while you continue to cook the remaining batter.
-Sprinkle with more Parmesan Cheese before serving.