Zucchini Waffles
Gluten-free, with zucchini and cheese
◷30 min
No wheat flour — light but filling waffles with zucchini and hard cheese.
Worth knowing
If the zucchini is watery
Add another 1 tbsp. of rice flour or ½ tsp. of psyllium
If the batter is runny
Add 1–2 tsp. of flour
Ingredients
◎3 servings
Waffles
Zucchini(140–160 g after squeezing)200 g
Gouda cheese(gouda or cheddar)60 g
Eggs1 pcs
Rice flour40 g
Corn starch(or 1 tsp. psyllium)10 g
Baking powder0.5 tsp
Dried oregano0.33 tsp
Garlic powder(optional)0.5 tsp
Salt0.25 tsp
Ground black pepper
Vegetable oil1 tbsp
Instructions
Preparing the zucchini
1
Coarsely grate the zucchini. Salt it lightly and leave for 10 minutes.
2
Squeeze it out well — this matters.
Batter
1
Grate the cheese. Beat the egg with the salt, pepper and spices.
2
Add the zucchini and cheese, and stir.
3
Mix the rice flour, starch (or psyllium) and baking powder. Stir into the mixture and add the oil.
4
Let it stand for 5 minutes — the batter thickens to the consistency of sour cream.
5
Heat the waffle iron and grease it if needed. Cook for 4–6 minutes — do not open it until the steam stops. Move to a rack.
Freezing and reheating
Freeze for up to 2–3 months
Cool completely. Freeze in a single layer, then transfer to a bag, container or vacuum pack.
Reheating
Toaster, oven or air fryer — they come back crisp outside and soft inside.