Savory Zucchini Waffles (Gluten-Free, Cheesy)
These savory zucchini waffles are the kind of recipe I make on weeknights when I don’t really have time to cook but still want to eat healthy. The batter is ready in 5 minutes, and the waffles cook super quickly in the waffle maker.
You’ll see—these zucchini waffles are really crispy on the outside, thanks to the grated cheese that melts into the batter, while staying nice and fluffy in the center. They’re gluten-free because I use buckwheat flour mixed with a little cornstarch to make the waffles lighter. I’ll show you the recipe and some variation ideas!
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Savory Zucchini Waffles (Gluten-Free, Cheesy)
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My recipe for savory zucchini waffles, perfect for a brunch or a light dinner.
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Grate the zucchini, then squeeze them well to remove the excess water.
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In a mixing bowl, combine the grated zucchini, buckwheat flour, cornstarch, baking powder, eggs, cheese, and milk. Season with salt and pepper.
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Mix well until the mixture is smooth and uniform.
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Cook in a hot, oiled waffle iron until the waffles are golden brown and crispy.
Calories: 329kcal | Carbohydrates: 40g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 180mg | Potassium: 440mg | Fiber: 4g | Sugar: 4g | Vitamin A: 523IU | Vitamin C: 12mg | Calcium: 352mg | Iron: 2mg
Ingredients for Your Savory Zucchini Waffles
There’s 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:
- Zucchini: that’s what gives the center its tender texture. Choose one that’s firm and not too big—it’ll release less water, which is better for us.
- Grated Swiss cheese: 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.
- Buckwheat flour: 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’t be gluten-free anymore.
- Cornstarch: lightens the batter and makes it crispier.
- Eggs: They hold it all together
- Baking powder: to help the waffles rise while baking.
- Herbs and spices: to your liking. Personally, I like to add herbes de Provence, garlic powder, and sometimes a little cumin.
- Salt and pepper
Making the Zucchini Waffle Batter
You’ll see, making the waffle batter is super quick. The only thing I’d recommend is taking the time to squeeze out the excess water from the zucchini so the batter doesn’t get too watery:
- Squeeze the zucchini well. 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.
- Mix by hand. Add all the ingredients from the list, then mix. At first, the dough will seem a little dry, but that’s perfectly normal. The more you mix, the moister it will become.
- Adjust only if necessary. 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.
Cooking Them in the Waffle Iron (and an Easy Alternative)
The great thing about a waffle maker is that it cooks pretty quickly. Plus, you don’t really need to keep an eye on it.
- Make sure to heat your waffle iron thoroughly and lightly oil it before the first batch; otherwise, the first waffle will always stick a little.
- Spoon a generous spoonful of batter into the pan, close the lid, and let it cook until the edges are golden brown and crispy.
- Allow 7 to 8 minutes for cooking in total. My waffle maker is pretty thick, so with a thinner model, 5 minutes might be enough. It’s best to test with the first waffle and stick to that time for the rest.
And if you don’t have a waffle maker, you can simply shape the batter into small patties with a spoon and cook them in a skillet with a little hot oil. Cook for 4 to 5 minutes on each side over medium-high heat.
What to Serve with Zucchini Waffles
That’s where these waffles really come in handy: they transition effortlessly from appetizers to dinner.
- For a light dinner, I eat them whole, with a nice green salad on the side.
- Serve with a dipping sauce—my favorite is still the crème fraîche, lemon, and chive sauce, which is fresh and tangy in just the right way; hummus works great too if you want something heartier.
- As part of a full dinner, they go really well with cod in a Parmesan and thyme crust.
- For an appetizer, I cut them into sticks and then top them with a little smoked salmon, some homemade guacamole, and a sauce made with Greek yogurt and fresh herbs. It looks really pretty!
Tips and Variations to Change Up the Flavor
Here are a few ideas for spicing up your zucchini waffles next time:
- Add some pan-fried bacon bits to the batter for a heartier version.
- Replace the Emmental with Comté, feta, or goat cheese.
- Add fresh herbs such as chives, parsley, basil, and mint.
And if you like to cook zucchini in other ways, check out my zucchini tarte tatin or my clafoutis with zucchini, goat cheese, basil, and lemon.
How to Store and Reheat Them (and Keep Them Crispy)
These zucchini waffles will keep for 2 to 3 days in the fridge, in an airtight container. They’ll soften a bit as they cool—that’s normal.
To restore their crispiness, pop them back in the oven or air fryer at 325 °F (160 °C) (or in a toaster) for a few minutes, just until the edges turn golden brown again. You can also freeze them for up to 3 months and reheat them directly in the oven without thawing them first.
Frequently Asked Questions
It’s really simple. Start by grating your zucchini, then put it in a clean dish towel and squeeze it hard. The liquid will come out on its own.
Yes. The recipe is the same, but instead of using a waffle maker, you can heat a skillet with a drizzle of olive oil and spoon small mounds of batter into it, like pancakes. Flip them after 3 to 5 minutes, depending on their thickness, and they’re ready!
I use buckwheat flour—first, because it absorbs the moisture from the zucchini well, and second, because it gives the waffles a slightly nutty flavor that I really like. I also add cornstarch to lighten the batter and make the waffles nice and crispy. You can also replace it with regular or whole-wheat flour.
Yes, these savory waffles freeze very well—up to 3 months. Let them cool, then freeze them flat in an airtight container or in freezer bags. Reheat them directly in the oven for a few minutes without thawing.
You can substitute Swiss cheese with Gruyère, Cheddar, or Parmesan.
You can easily store them in the refrigerator for 2 to 3 days in an airtight container. Reheat them in the oven before serving to restore their crispiness.
