Zucchini Waffles

Zucchini Waffles

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  • Each serving
  • 100cal
  • 4g fat (1.5g sat)
  • 90mg chol
  • 570mg sodium
  • 11g carb
  • 2g fiber
  • 4g sugars
  • 7g protein


  • 1 1/2 pounds zucchini, grated
  • 1 carrot, grated
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, sliced
  • 1 teaspoon lemon zest
  • 1 teaspoon chopped fresh marjoram
  • 2 cloves garlic, minced
  • Pepper, to taste
  • Oil, for greasing waffle iron (optional)
  • Sour cream, for serving (optional)


Combine zucchini, carrots and salt in a colander. Place colander in the sink and let sit for 15 minutes. Using a clean dish towel, squeeze out as much moisture from vegetable mixture as possible (do in batches).

In a large bowl, combine vegetable mixture, eggs, flour cheese, green onions, lemon zest, marjoram, garlic and pepper.

Preheat a waffle iron and spray or brush with oil, if needed.

Add about 1/2 cup batter to the waffle iron and spread evenly almost to the edge with a spatula. Close the lid and cook until brown and crisp. Serve immediately or keep warm in a single layer in a 200° F oven until ready to eat.

Special notes:

This works equally well if you swap the flour for your favorite gluten-free flour blend.

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