These savory zucchini waffles recipe is an easy and healthy addition to breakfast or brunch. The waffles are SCD, Paleo, Whole30, low carb, gluten free, grain free, and dairy free.
Summer is now in full swing which means, zucchini and yellow squash are everywhere!
For me, summer squash ranks right up there with cauliflower in terms of versatility. There's SO much you can do with it.
These healthy zucchini waffles have been in rotation at my house the past few summers because they're just so easy and tasty!
Do I have to use zucchini?
When it comes to this recipe you can use all yellow squash, all zucchini or a combination of the two.
I've made the waffles using all those variations and they all turned out delicious!
Begin by placing a box grater on a thin kitchen towel, then shred two pounds of zucchini.
Sprinkle with fine sea salt and allow the zucchini to rest for 10 to 15 minutes. the salt will help draw out some of the squashes liquid.
While the zucchini is doing it's thing, whisk together eggs, almond flour, and seasonings in a large bowl.
Now's the fun part! Wrap the zucchini up in the towel and squeeze out as much liquid as possible.
Then, just when you think you're done, squeeze again!
Add the shredded squash to the almond flour mixture and use your hands to mix and squeeze it all together.
Grease your waffle iron according to the manufacturers instructions then place on medium heat.
Scoop about ½ cup worth of waffle mixture into the waffle iron, using the back of a measuring cup to help spread and press the mixture into the iron.
Close the top and cook for 7 to 10 minutes.
Gently remove the waffle from the iron and repeat with the remaining batter.
Place the cooked waffles in the oven set on the WARM setting until you're ready to serve.
What to serve with these savory zucchini waffles
I typically enjoy my healthy zucchini waffles topped with poached eggs, Breakfast Sausage Patties, and sliced avocado.
If I'm feeling fancy I'll also add a hearty drizzle of my Blender Hollandaise Sauce.
How to store the waffles
Leftovers can be stored in an airtight container in the refrigerator for three to five days.
You can also separate each waffle with wax paper and store in an airtight container in the freezer for up to three months. Defrost in the microwave or toaster when you're ready to eat!
More breakfast recipes you're sure to enjoy!
- Prosciutto Egg Cups
- Almond Flour Sheet Pan Pancakes
- Spinach Mushroom Frittata
- Roasted Vegetables with Eggs
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Savory Zucchini Waffles
- 2 pounds zucchini and/or yellow squash (about 4)
- 2 large eggs at room temperature
- 1 cup blanched finely ground almond flour
- 1 Tablespoon dried oregano
- ½ Tablespoon dried parsley
- ½ Tablespoon dried basil
- ½ teaspoon fine sea salt
- avocado oil or coconut oil for greasing waffle iron
- Place your box grater on a thin kitchen towel and shred the squash. Sprinkle with sea salt and set aside for 10 minutes.
- In a large bowl whisk together the eggs, almond flour, and herbs.
- Fold the towel around the squash and squeeze out as much of the liquid as possible. Place the squash in the bowl with the almond flour mixture and use your hands to combine.
- Grease the waffle iron to the manufacturers specifications and preheat to medium. Place a heaping ½ cup of the batter into the center of the waffle iron. Use the back of a measuring cup or spoon to gently spread and press the mixture into the iron.
- Close the lid and allow to cook for 7 to 10 minutes. The waffle will be a lovely golden brown color and cooked all the way through when done.
- Use a rubber spatula to gently lift the waffle off the iron. Repeat with the remaining batter and serve warm with your choice of toppings.
- Place waffles in a warmed oven until ready to serve.
- I like to top the zucchini waffles with eggs, healthy breakfast sausage patties, and avocado slices!
- Waffles can be stored in an airtight container in the refrigerator for 3 to 5 days or they can be separated with freezer paper and and stored in the freezer for later use.