These savory zucchini waffles are gluten free, low carb and Paleo and you could freeze them for later. Only 4 ingredients for a tasty breakfast or snack.
It’s all about zucchini in the summertime. It seems to be the easiest thing to grow and the most prolific. However my husband will only eat it fried and my son will only eat it in the form of zucchini bread (and that’s a new development). So I end up eating most of it or trying to sneak it in dishes where they can’t see it (meatloaf for instance). This summer I’m trying to find more things to do with those big green clubs in hopes my family will jump on board and start to like zucchini too.
I’m big on waffles. I don’t know why but I love them. However I rarely eat sweet waffles and prefer savory ones. If you too like savory waffles, check out my other waffle posts (Pizza Waffles, Savory Breakfast Waffles). Like those recipes, there are not many ingredients in these zucchini waffles other than zucchini, onion, cheese and eggs. There is no flour so it’s gluten free and only take minutes to make.
The first step is to grate your zucchini and onion either by hand or in a food processor. I used the food processor with the grating blade in it. Put the grated zucchini and onion in a tea towel or a few paper towels and squeeze as much water out as possible. This is important. Make sure you get out as much water as possible.(See pic above.)
Next you mix in the egg and cheeses and your “batter” should like this.
Zucchini Waffles (gluten free, low carb)
Heat up your waffle iron, add a heaping spoonful and cook according to your manufacturer’s instructions. Our old waffle iron needed oiling first but our new one doesn’t so check to see if you need to oil first. They should only take a few minutes to cook and believe me they are delicious! This recipe made 4 so I ate one for lunch and froze the rest and just microwaved one for breakfast everyday. I hope you enjoy this recipe if you have an abundant zucchini crop like we always do. How do you use all that zucchini you grow in your garden? Drop me a comment and let me know some of your wonderful ideas!
1 waffle = 131 calories / 8.3g fat / 3.7g carbs / 0.6g fiber / 10.4g protein = 3.1g net carbs
- 2 cups zucchini grated
- ½ cup vidalia onion grated
- 2 eggs
- ½ cup mozzarella cheese
- ½ cup grated parmesan cheese
- Grate your zucchini and onion in a food processor fitted with a grating blade. Or grate by hand.
- Take the grated mixture and put in a tea towel or a few layered paper towels and ring out as much water as possible.
- In a mixing bowl, beat eggs with a fork and add cheese and zucchini mixture. Mix well.
- Add a heaping spoonful to your prepared waffle iron and cook according to your manufacturer's instructions. Some waffle irons require you oil them. Ours did not so check to see if you need to do that first so they don't stick.
- Eat immediately or freeze for later. To eat from frozen just microwave for 30 seconds to 1 minute.
* The Paleo diet does not include dairy products and I do in many of my recipes. I tend to follow a modified Paleo / Primal /Low Carb diet and use the principles of all three. Dairy is a high protein food group with plenty of nutrition that I feel is valuable in our families’ diet not to mention that it tastes great. Here is an interesting article about full fat dairy products from Mark Sisson who started the whole Primal movement. So if you can not tolerate dairy products or you are a strict Paleo enthusiast, my apologies. Going forward I will be more cautious with how I label my recipes.