Zucchini Parmesan Waffles

• Produce

  • 2 cups Zucchini

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/2 tsp Italian seasoning

• Dairy

  • 1/4 cup Milk
  • 1/2 cup Parmesan, grated

• Other

  • Oil or non-stick spray for waffle maker

Found on momables.com

Ingredients

• 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 non-stick spray for waffle maker

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.
• Preheat your waffle maker to a medium setting (if available).
• 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 mixed, add in the grated zucchini until everything is well combined. Spray or coat your waffle iron with oil.
• Place rounded tablespoons of the batter on the waffle iron, leaving room for the fritters to spread slightly.
• Close the lid and cook until lightly browned, about 3-5 minutes.Serve warm and sprinkle waffles with remaining parmesan cheese.