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2½ cups zucchini, shredded (about 1 large or
2 small zucchini squash)
1 large egg
¼ cup whole milk
½ cup grated Parmigiano-Reggiano
1 tablespoon chopped parsley
2 tablespoons flour
2 pinches of salt
Pinch of pepper
Ingredients:
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1.
Place shredded zucchini in a colander and toss with a pinch of salt. Let sit for 30 minutes.
2.
For Lemon Dipping sauce, combine all ingredients in a small bowl until smooth. Season
with salt and fresh ground black pepper to taste.
3.
Rinse zucchini well with cold water and squeeze out excess water. Dry on paper towels.
4.
Whisk together egg, milk, Parmigiano, and chopped parsley in a medium bowl.
5.
In a small bowl, combine flour, salt, and pepper.
6.
Add the seasoned flour mixture to the egg mixture. Fold in the zucchini.
7.
Add 3-4 tablespoons of batter to your Mini Waffle Maker and spread evenly.
8.
Cook to desired level of crispiness and repeat with remaining batter.
9.
Serve with Lemon Dipping Sauce and lemon wedges and enjoy this savory snack!
10.
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Directions:
Prep Time:
10-12 minutes •
Cook Time:
8-10 minutes per waffle •
Serves:
1-2
