Zucchini, Cheese & Dill Waffles
Quick and easy savory zucchini waffles with feta, Greek yogurt, garlic, and dill. No draining needed, full of flavor, perfect for breakfast, brunch, or a light dinner.
Equipment
- Waffle maker
Ingredients
- 1 1 medium zucchini (about 150 g), grated
- 2 large eggs
- 100 g hard cheese (feta recommended)
- 200 g Greek yogurt (not plain yogurt)
- 2 garlic cloves, finely grated or crushed
- 1 tsp baking powder
- 100 g all-purpose flour
- 1 tbsp finely chopped dill
- Freshly ground black pepper, to taste
Instructions
- In a large bowl, grate the zucchini using the large holes of a grater.
- Add the grated cheese, eggs, garlic, and freshly ground black pepper. Mix well until fully combined.
- Add the Greek yogurt and chopped dill, then mix again until smooth.
- In a separate bowl, combine the flour and baking powder. Gradually incorporate this mixture into the wet ingredients in two batches, stirring well to avoid lumps.
- Preheat and lightly grease the waffle maker. Cook the batter until the waffles are golden and cooked through, about 4–5 minutes.
- Serve warm, optionally with Greek yogurt, sour cream, or a fresh salad.
Notes
Notes / Tips
- No need to drain zucchini before mixing — saves time and keeps flavor.
- Great warm or cold, perfect for packed lunches.
- Swap dill for parsley or chives if preferred.
- Add chili flakes for a spicy kick.
- Reheat leftovers in toaster or pan for crispiness.