Cook in a hot, oiled waffle iron until the waffles are golden brown and crispy.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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Calories: <\/span>329<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>40<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>16<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>13<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>6<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.01<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>111<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>180<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>440<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>523<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>12<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>352<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\nIngredients for Your Savory Zucchini Waffles<\/h2>\n
There\u2019s nothing complicated about this list of ingredients, but each one plays a specific role in making the waffle crispy on the outside and soft on the inside:<\/p>\n
\n- Zucchini<\/strong>: that\u2019s what gives the center its tender texture. Choose one that\u2019s firm and not too big\u2014it\u2019ll release less water, which is better for us. <\/li>\n
- Grated Swiss cheese<\/strong>: I use Emmental cheesebut you can use another type of grated cheese. It melts into the batter, making it nice and crispy on the outside and adding all the flavor.<\/li>\n
- Buckwheat flour<\/strong>: to bind the batter while adding a subtle nutty flavor. You can substitute it with regular wheat flour, whole wheat flour, spelt flour, or oat flour. Depending on which flour you use it won\u2019t be gluten-free anymore.<\/li>\n
- Cornstarch<\/strong>: lightens the batter and makes it crispier.<\/li>\n
- Eggs<\/strong>: They hold it all together<\/li>\n
- Baking<\/strong> powder<\/strong>: to help the waffles rise while baking. <\/li>\n
- Herbs and spices<\/strong>: to your liking. Personally, I like to add herbes de Provence, garlic powder, and sometimes a little cumin. <\/li>\n
- Salt and pepper<\/li>\n<\/ul>\n\n
![\"Grated](\"https:\/\/lacuisinedegeraldine.fr\/wp-content\/uploads\/2026\/07\/gaufres-salees-aux-courgettes-02686-683x1024.jpg\")
\n<\/picture>\n<\/figure>\n![\"A](\"https:\/\/lacuisinedegeraldine.fr\/wp-content\/uploads\/2026\/07\/gaufres-salees-aux-courgettes-02702-683x1024.jpg\")
\n<\/picture>\n<\/figure>\n<\/figure>\nMaking the Zucchini Waffle Batter<\/h2>\n
You\u2019ll see, making the waffle batter is super quick. The only thing I\u2019d recommend is taking the time to squeeze out the excess water from the zucchini so the batter doesn\u2019t get too watery:<\/p>\n
\n- Squeeze the zucchini well.<\/strong> Grate it, then squeeze out as much liquid as possible using a clean dish towel or your hands: the more water you remove, the crispier your waffles will be.<\/li>\n
- Mix by hand.<\/strong> Add all the ingredients from the list, then mix. At first, the dough will seem a little dry, but that\u2019s perfectly normal. The more you mix, the moister it will become. <\/li>\n
- Adjust only if necessary.<\/strong> If your batter is really too dry, add a little milk, but do so one spoonful at a time. If your batter is too runny, your waffles might turn out soggy. <\/li>\n<\/ul>\n\n
![\"Grated](\"https:\/\/lacuisinedegeraldine.fr\/wp-content\/uploads\/2026\/07\/gaufres-salees-aux-courgettes-02692-683x1024.jpg\")
\n<\/picture>\n<\/figure>\n![\"A](\"https:\/\/lacuisinedegeraldine.fr\/wp-content\/uploads\/2026\/07\/gaufres-salees-aux-courgettes-02704-683x1024.jpg\")
\n<\/picture>\n<\/figure>\n![\"A](\"https:\/\/lacuisinedegeraldine.fr\/wp-content\/uploads\/2026\/07\/gaufres-salees-aux-courgettes-02710-683x1024.jpg\")
\n<\/picture>\n<\/figure>\n<\/figure>\nCooking Them in the Waffle Iron (and an Easy Alternative)<\/h2>\n
The great thing about a waffle maker is that it cooks pretty quickly. Plus, you don\u2019t really need to keep an eye on it. <\/p>\n
\n- Make sure to heat your waffle iron<\/strong> thoroughly and lightly oil it before the first batch; otherwise, the first waffle will always stick a little.<\/li>\n
- Spoon a generous spoonful of batter<\/strong> into the pan, close the lid, and let it cook until the edges are golden brown and crispy. <\/li>\n
- Allow 7 to 8 minutes for cooking in total. <\/strong>My waffle maker is pretty thick, so with a thinner model, 5 minutes might be enough. It\u2019s best to test with the first waffle and stick to that time for the rest. <\/li>\n<\/ol>\n
And if you don\u2019t have a waffle maker<\/strong>, you can simply shape the batter into small patties with a spoon and cook them in a skillet<\/strong> with a little hot oil. Cook for 4 to 5 minutes on each side over medium-high heat.<\/p>\n\n![\"A](\"https:\/\/lacuisinedegeraldine.fr\/wp-content\/uploads\/2026\/07\/gaufres-salees-aux-courgettes-02716-683x1024.jpg\")
\n<\/picture>\n<\/figure>\n<\/figure>\nWhat to Serve with Zucchini Waffles<\/h2>\n
That\u2019s where these waffles really come in handy: they transition effortlessly from appetizers to dinner.<\/p>\n
\n- For a light dinner<\/strong>, I eat them whole, with a nice green salad on the side.<\/li>\n