For the longest time, you couldn’t convince me to go savory for breakfast. I was all about the pancakes, smoothies, donuts… These days, I find myself learning to appreciate a good savory breakfast entree like these cheddar zucchini waffles. I was craving waffles a couple of weeks ago and decided to try a savory version this time around and I loved how they turned out! I’m thinking these will be the first of many savory breakfast dishes to appear on the blog. 😉
My favorite way to serve these tasty cheddar zucchini waffles with some sautéed spinach, fried egg, sliced avocado, and a drizzle of hot sauce. I stored the extra waffles in the freezer in a ziploc bag and reheated them throughout the week in the toaster oven. They were just as good as they were the day I made them!
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Switch up your waffle routine with these savory cheddar zucchini waffles! They are super simple to make and delicious when served up with a fried egg and avocado.
Ingredients
- 1 small zucchini, shredded (~1 cup shredded)
- 1 cup whole wheat all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 egg
- 1 cup dairy or non-dairy unsweetened milk
- 4 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 1/2 teaspoon ground black pepper
Instructions
- Shred zucchini with a box grater into a colander or onto a sheet of cheesecloth. Squeeze some of the liquid out of the zucchini and set aside.
- Add flour, baking powder, and salt to a large mixing bowl and stir well with a wire whisk.
- Add the egg, milk, oil, cheese, zucchini, and black pepper. Stir with a wooden spoon until mixed.
- Heat up your waffle iron and spray with cooking oil. Add 1/3 cup of the batter to your waffle iron and cook according to manufacturers directions. There should be enough batter to make ~6 waffles.
- Serve with fried egg, sautéed greens, avocado, hot sauce, or whatever toppings you desire!
Look beautiful, outside nice and crunchy, taste ok but the inside stays mushy as hell, even after I added cornstarch for the 2nd edition. I will try again with nuked and drained courgettes. The taste of the crunchy part is lovely. In the picture it looks like your waffle maker gives thinner waffles than mine, so it might need a different MO. Will keep you posted.
★★★
Thanks Sasha. I’m guessing it may be the difference in the waffle makers. Let me know if you try it again sometime!
I did find the solution. Instead of using a box grater, I shredded the courgettes using the Kitchen Aid cylinder grate. The vegetable grating comes out much drier and looser. Crunchy results.