Cheesy zucchini waffles with Bel Paese turn a garden zucchini into crisp, golden waffles with a mild, buttery cheese pull. Grated Parmesan, dried oregano, and black pepper keep the flavor savory while a single egg binds the batter. The grating and squeezing is the only real work, and it takes ten minutes.
The Best Way to Use Up That Zucchini!
Tired of the same old waffle routine? Ditch the syrup and get ready for a savory sensation that will change your breakfast game forever! These Cheesy Zucchini Waffles are crispy on the outside, tender on the inside, and packed with the melty, mild goodness of Bel Paese cheese. In just 10 minutes, you can whip up a delicious, low-carb, and gluten-free meal that’s perfect for a quick breakfast, a light lunch, or even a clever snack. It’s time to fire up that waffle iron for something truly special!
Ingredients
• 1 medium Zucchini, grated – about 1 cup or 150g (5.3 oz)
• 1 large Egg
• ½ cup Shredded Bel Paese cheese – 2 oz or 55g
• 1 tbsp Grated Parmesan cheese – 0.25 oz or 7g
• 1 tsp Dried Oregano
• ¼ tsp Black Pepper, or to taste
• ¼ tsp Salt
Instructions
1. Preparation Method
2. Preheat your waffle iron to a medium-high setting.
3. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible. This step is crucial for a crispy result!
4. In a medium bowl, add the squeezed zucchini, egg, shredded Bel Paese, grated Parmesan, oregano, salt, and pepper.
5. Mix all the together until they are thoroughly combined into a uniform batter.
6. Lightly grease the hot waffle iron. Spoon half of the mixture onto the iron and spread it into an even layer.
7. Close the lid and cook for 4-6 minutes, or until the waffle is golden brown, crisp, and steam is no longer escaping from the sides.
8. Carefully remove the waffle and repeat the process with the remaining mixture. Serve immediately.
Nutritional Information
• Estimated values per waffle (recipe makes 2)
• Calories: 195 kcal
• Protein: 14g
• Fat: 14g
• Carbohydrates: 5g
• Net Carbs: 4g (0.14 oz)
Pro Tips
• for Perfect Zucchini Waffles
• Do not skip squeezing the zucchini! Excess water is the enemy of crispiness and will result in a soggy, steaming waffle.
• Feel free to substitute the Bel Paese with an equal amount of shredded low-moisture mozzarella, provolone, or a mild cheddar for a different flavor profile.
• Avoid the temptation to overfill the waffle iron. A thinner layer of the mixture will cook faster and yield a much crispier texture.
• These waffles are fantastic on their own, but try topping them with a dollop of sour cream, a fried egg, or a sprinkle of fresh chives.
FAQ
Q: Why are my zucchini waffles soggy
A: The most common reason for soggy zucchini waffles is not removing enough moisture from the grated zucchini. It’s crucial to place the grated zucchini in a kitchen towel or cheesecloth and squeeze out as much excess water as possible before mixing it with the other ingredients for a crispy result.
Q: Can I use a different cheese for these waffles
A: Yes, you can substitute Bel Paese cheese. The recipe suggests using an equal amount of shredded low-moisture mozzarella, provolone, or a mild cheddar for a different but delicious flavor.
Q: Are these zucchini waffles keto-friendly
A: Absolutely! With only 4g (0.14 oz) of net carbs per waffle, this recipe is low-carb, gluten-free, and perfect for a keto diet.
Q: What can I serve with savory zucchini waffles
A: These waffles are delicious on their own, but they pair wonderfully with toppings like a dollop of sour cream, a fried egg, or a sprinkle of fresh chives for a complete meal.
Pro Tips
- Squeeze the grated zucchini firmly in a clean kitchen towel or cheesecloth before mixing — the drier the shreds, the crispier the waffle.
- Spread the batter in a thin, even layer and do not overfill the iron; thinner waffles cook faster and crisp up far better.
- Bel Paese swaps out easily for shredded low-moisture mozzarella, provolone, or a mild cheddar — use the same ½ cup / 55 g.
- Serve them topped with a dollop of sour cream, a fried egg, or a sprinkle of fresh chives for a fuller plate.
- Reheat leftovers in a toaster or dry waffle iron rather than the microwave, which softens the crust.
Frequently Asked Questions
Why did my zucchini waffles turn out soggy?
The zucchini kept its water. Grate it, wrap it in a kitchen towel or cheesecloth, and squeeze firmly before it goes into the batter — that one step makes or breaks the crisp.
Can I use a different cheese than Bel Paese?
Yes — shredded low-moisture mozzarella, provolone, or mild cheddar all work in the same 2 oz / 55 g amount.
Are these zucchini waffles keto-friendly?
Each waffle has 5 g of carbohydrates with 14 g of protein and 14 g of fat, and the zucchini stands in for flour entirely.
Can I freeze cheesy zucchini waffles?
Cool them completely, freeze between parchment sheets, and reheat from frozen in a toaster or dry waffle iron until crisp.
Recipe card below.
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Cheesy Zucchini Waffles with Bel Paese
Ingredients
Method
- Preparation Method
- Preheat your waffle iron to a medium-high setting.
- Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much excess moisture as possible. This step is crucial for a crispy result!
- In a medium bowl, add the squeezed zucchini, egg, shredded Bel Paese, grated Parmesan, oregano, salt, and pepper.
- Mix all the together until they are thoroughly combined into a uniform batter.
- Lightly grease the hot waffle iron. Spoon half of the mixture onto the iron and spread it into an even layer.
- Close the lid and cook for 4-6 minutes, or until the waffle is golden brown, crisp, and steam is no longer escaping from the sides.
- Carefully remove the waffle and repeat the process with the remaining mixture.
- Serve immediately.
- Do not skip squeezing the zucchini! Excess water is the enemy of crispiness and will result in a soggy, steaming waffle.
