Zucchini and parmesan waffles

Zucchini and parmesan waffles

Preparing waffles is sure to please everyone. This is valid for sweet waffles, but also for savory waffles. It is also a very good way to make even the most recalcitrant eat vegetables.

I particularly like the zucchini waffles, which I most often serve with trout or smoked salmon. Accompanied by a small salad, it is a very simple meal to make and which will certainly bring a little comfort in this period. To make it even more delicious, I add a little parmesan to the dough. Everything is better with parmesan!

Zucchini and parmesan waffles:

300g zucchini (2 small)
200g flour
1 tsp baking powder
150ml milk
2 eggs
50ml olive oil
50 g of parmesan
salt pepper
4 slices of smoked trout
heavy cream
salad (arugula or other)

Start by grating or finely chopping the zucchini.

Combine flour, baking powder, milk, eggs and oil. You can use a robot for that, it’s faster and there are no lumps.
Add the zucchini and grated parmesan. To mix together.
Season.

Let stand for about 1 hour. The mixture is deliberately a little thick. Zucchini will make a little liquid, and the dough after resting will be more liquid.

Zucchini and parmesan waffles recipe

Heat the waffle iron.
Bake the waffles until they are golden brown.
Serve immediately with the smoked trout, a little cream and the salad.

Waffles with zucchini and parmesan and smoked trout

To finish: for my photos, I like to use a small waffle maker, which allows me to make round waffles without completely filling the plates. I find it more aesthetic.
In real life, ie for my evening meal, I use a normal waffle iron and I make whole waffles. With these quantities, I make 6.


I choose smoked trout more often than salmon. Most of the time, it is French, better and cheaper.


I know that there will necessarily be someone who will want to point out to me that it is not the season for zucchini. In a disagreeable way, because otherwise, it’s not funny! You can save yourself this trouble, because I will answer you right away that I fully assume my zucchini in April. And I think that’s not really the biggest problem we have right now…

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