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