Savory zucchini waffles are an easy and cheesy way to get veggies onto the plate, especially for toddlers who love finger foods. Made in a waffle iron with fresh herbs and simple ingredients, they come together quickly and taste great warm or cold.
1 Place shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Do not discard the zucchini water. Reserve it just in case your batter needs a splash of liquid to get the perfect consistency.
2 In a mixing bowl, beat the eggs. Stir in the zucchini, flour, cheddar cheese, garlic powder, onion powder, salt, pepper, and optional herbs.
3 Preheat your mini waffle maker and lightly grease it with cooking spray or a bit of oil.
4 Scoop 2-3 tablespoons of batter into the center of each mini waffle mold. Close the lid and cook for 3–4 minutes, or until the waffles are golden and crisp.
5 Serve warm with yogurt, marinara, ranch dip, or pack them into a lunchbox. These also freeze well, just reheat in the toaster or air fryer.
