Crispy Potato Zucchini Waffles

Celebrating #GreenWeek with a veggie I HATED for over 30 years: zucchini! 🥒😝❌🙅‍♀️

Let’s be honest… I hated the MUSH. Ugh… “seasonal veggies” on the side of my meal at a restaurant was the worst because it was just boring, unflavorful, mushy zucchini. 🤢 BUT, I learned to cook it a few different ways this past year and really started to ENJOY it. And now it’s on my grocery list every.single.week. 🙌

This is how feeding kids is! You have to hone in on what specifically they don’t like… the flavor? the texture? the way it’s prepared? what it’s paired with? etc… AND be willing to be persistent (multiple exposures) and to be a little creative in the kitchen with recipes and such to help them explore said veggie. 🥰

If your kiddo (or you) doesn’t like zucchini YET, try my savory potato and zucchini cheddar waffles! 🧇🧇🧇They’re like crispy hashbrowns and are sooooooo good dipped in veggie ketchup! 🍅

See how easy they are to make: (watch here).

Crispy Potato Zucchini Waffles

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Servings: 2 waffles

Ingredients Equipment Method

Ingredients

  

• 1/4 cup instant mashed potato flakes We like Idahoan Baby Reds
• 1 Tbsp instant mashed potato flakes (1/4 cup PLUS 1 Tbsp)
• 1/3 cup diced zucchini
• 1/4 cup shredded Mexican cheese
• 1/4 cup water
• 1 Tbsp ground flax (optional mix-in)

Equipment

• 1 Dash Mini Waffle Maker

Method

 

1. Combine all ingredients into a medium mixing bowl. Stir until combined.
2. Heat up your waffle maker according to instructions. Spray with nonstick spray.
3. Cook each waffle for approximately 5 minutes (until golden brown).
4. Serve with a side of veggie ketchup (optional, but delish!)