This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Zucchini Waffles changed everything
I have never been a fan of waffles. Even when I was a carb eater. They just seemed like a lot of work. In my past life if I were going to eat a sweet breakfast I would have chosen pancakes or pastry over waffles….especially Zucchini Waffles.
Until Zucchini Waffles came along I never even considered owning a waffle iron. Since going low carb and becoming a recipe developer I’m always looking at what kitchen tools could help me in the kitchen.
Do I need another gadget?
I didn’t want to buy another kitchen gadget.
I have enough stuff AND for Pete’s sake I have no room. But Zucchini Waffles were in my future. I actually put it out the the thousands of facebook friends that I was looking to borrow a waffle iron.
I just wanted to try it out and see if I could come up with some fun ideas.
Kids LOVE waffles
When my kids were little we had a waffle iron from the 60’s. It was massive and had tiny groves throughout. It was also NOT non-stick. We made waffles one time and then the caked on and coated burnt waffle plate sat in the sink soaking for a few days!
The old waffle iron was so hard to clean!!!
Not to mention that the old waffle irons never cooked anything evenly. We had burnt middles and under cooked edges. We never made waffles again.
New technology made it easy
Technology has come a long way. Non-stick and compact surface meant super easy to clean and store. And I could see the light on my Zucchini Waffles. Yes, it is another gadget to have but my eyes have been opened to all the possibilities.
There’s something about searing food between two hot plates that gives a crisp on the outside, but still chewy on the inside.
One day after work I had a bee in my bonnet. I was dead set on creating a savory vegetable patty of some sort. I had planned on just using a frying pan and doing a little flip of the patty to sear both sides. I went to the kitchen appliance aisle to just look.
Truth be told I had gone online to check out waffle irons in person. There are so many choices online and I just wanted simple. But there I was in the aisle at Target with one simple choice. I guess waffle irons are not flying off the shelf to make Zucchini Waffles.
I bought the only waffle iron they offered and it’s AWESOME! And it was only $20. Felt like a huge bargain when I made that purchase AND every time I use it. My Zucchini Waffles, and any waffles for that matter, will be a staple in my keto meal planning.
Variations on the Savory Waffle
After I hit Keto Gold with my first batch of waffles it started me thinking about all the other options I could whip up. I found a bag of frozen leftover steamed broccoli I had made a few weeks earlier. I pulled that out of the freezer and set it on the counter to thaw.
I plopped that thawed and limp broccoli into my waffle batter just subbing out the zucchini from my Zucchini Waffles recipe. That night we had broccoli cheddar bites.
There are so many options to switch out or add in different vegetables…red pepper, onion, mushroom, spinach.
Switching out the cheese is also an option. Swap feta or pepper jack for your cheddar. How about a sun dried tomato, feta and kalamata olive waffle some time? YUM!
An abundance of Zucchini
There comes a time in summer where you will be over run by zucchini. There is always a prolific crop and I am always coming up with new recipes. My very first zucchini soup was a hit with my family. Zucchini with Sage and Blue Cheese aka Surprise Soup. Surprise Soup is still a family favorite.
- 2 ½ cups zucchini shredded
- 2 ½ tsp salt divided
- 1 cup cheddar cheese shredded
- 1 cup almond flour
- ½ tsp garlic powder
- ½ tsp baking powder
- 1 egg
- Shred the zucchini on a box grater into a strainer. Set strainer over a bowl or in the sink and sprinkle with 2 tsp salt and let sit for at least 30 minutes, but up to an hour. Liquid will begin to sweat from the zucchini and we want as much of this liquid to drain away.
- Turn on your waffle iron to medium high heat.
- Once the zucchini has sweat for at least 30 minutes place zucchini in the center of a clean and dry cotton dish cloth or a piece of cheese cloth. Twist the zucchini into a ball to squeeze out as much of the water as possible from the zucchini. Really put some muscle into it and squeeze, squeeze, squeeze.
- In a medium clean bowl add the zucchini along with the almond flour, shredded cheddar, garlic powder, baking powder, ½ tsp salt, garlic powder and the egg. Mix with a regular spoon until fully combined.
- Take small spoonfuls (about 1 tbsp each) and roll each spoonful into a small ball. Place 4 balls into the waffle iron. One ball in each quarter of the waffle iron. Close the lid and set for about 5 minutes. You can go less or more depending on the heat of the waffle iron and your desired crispiness.
- Serve with sour cream if you like.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
Pin this idea for later!