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2 cups shredded zucchini
(roughly 2 medium zucchini)
1 large egg
¼ cup milk
½ cup grated Parmesan,
divided
½ cup all-purpose flour
½ teaspoon Italian
seasoning
oil or nonstick spray
INGREDIENTS:
zucchini
parmesan
waffles
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DIRECTIONS:
Place the shredded zucchini in a colander and sprinkle with about ¼
teaspoon salt. Let the salted zucchini sit for about 30 minutes, rinse with
cold water, and press out as much of the moisture as possible. Alternatively,
ring out zucchini inside a clean kitchen towel to remove excess water. Plug
in your No-Drip Waffle Maker and wait for the appliance to preheat. Spray
each Cooking Surface generously with non-stick cooking spray, or brush
with melted butter.
In a large bowl, whisk together the egg, milk, and ¼ cup of the grated
Parmesan. In a small bowl, combine the flour with Italian seasoning.
Combine the egg and milk mixture with the flour mixture. Once the batter
is thoroughly incorporated, add in the grated zucchini and mix until well
combined. Place 1 rounded tablespoon of the batter in each quarter
section of the Cooking Surface, leaving room for the waffles to spread
slightly. Close the Cover and cook until lightly browned, about 3-5 minutes.
Serve warm and sprinkle waffles with remaining parmesan cheese.
