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Summer Squash Waffles

The Farmer's Market is bursting with summer squash varieties! Try this recipe as a colorful side dish or light summer lunch with local eggs and Berkshire ham.

Course Breakfast, Brunch, Side Dish
Keyword summer squash, waffles, zucchini

Ingredients

  • 2 cups shredded zucchini, crookneck, or other summer squash
  • 1/2 tsp sea salt
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup grated parmesan cheese, divided
  • 1/2 cup all purpose flour
  • 1 tsp Italian seasoning

Instructions

  1. Spread the shredded squash in a colander and sprinkle with salt. Let stand about fifteen minutes, then blot as dry as possible using  a kitchen towel.

  2. Preheat waffle maker and grease it. Whisk together the egg, milk, and half of the grated parmesan cheese. Combine flour with Italian seasoning, then stir into the batter. Fold in squash until coated.

  3. Cook in waffle maker about three to five minutes, until steam slows. Sprinkle waffles with remaining parmesan cheese. Enjoy!