BLW Cheesy Zucchini Waffles
Feeding a baby can truly be one of the most challenging tasks, especially when you really want your family to all eat the same thing. It’s lovely when I prepare a meal that our newest family member (Kate) can easily eat without a mouthful of teeth, but sometimes it’s not in the cards. This is where Cheesy Zucchini Waffles save my life. If I have these in the freezer, I can have a delicious main course ready in seconds. For example, say we are grilling one night - BBQ chicken breast, corn on the cob, and zucchini with a side of fruit. The veggies aren’t exactly “fork tender” and then chicken is definitely not “shred-able” as those foods should be for a new eater. So I pop these into the microwave and serve it with some avocado and the fruit that’s on the table. DONE!
We usually eat these for lunch (an easy daycare option packed in a thermos or even cold) and dinner but they are a great breakfast option as well. I like them because they’re quite balanced. Zucchini is a great source of insoluble fiber and vitamins A and C, the cheese and egg are nice sources of protein and fat, and the whole wheat flour has carbohydrates and fiber. The recipe is from Feeding Tiny Bellies.
When reheating, I think the toaster oven is best and that’s how I reheat them for my older kids. Wes, my 3.5 year old likes them dipped in ketchup. They get crispy and the cheese melts so perfectly but if you’re baby isn’t ready to “mouth” those crispy edges I would use the microwave. Simply wrap the waffle in an ever so slightly damp paper towel and heat it for 15-30 seconds. This will steam the waffle and make it really soft for early eaters.
Cheesy Zucchini Waffles are easy to make, and fun too. Older toddlers and preschoolers love helping with grating, mixing, cracking eggs, measuring, and scooping batter in the waffle iron. It’s a lot of great skills all in one, five-ingredient recipe. Considering having them help to practice these skills and increase the chances that they’ll try this new food!
If you have questions about if this recipe is appropriate for your baby please reach out and I’d be happy to help!
~Cheers!
Below is what the batter looks like before and after heating in the waffle iron… it’s pretty dense, not like your typical waffle or pancake batter.
BLW Cheesy Zucchini Waffles
Ingredients
- 1 large zucchini, grated (about 1 cup)
- 1 egg
- 1/2 cup whole wheat flour
- 1/2 cup cheese (we use a mexican blend)
- 1/4 cup grated parmesan cheese
Instructions
- Preheat your waffle iron. Meanwhile, grate the zucchini into a paper towel or dish cloth.
- Wrap the grated zucchini in the paper towel or dish cloth and squeeze out the excess water into the sink or a bowl with your hands.
- Place the squeezed zucchini shreds in a medium bowl and add the egg, flour and cheeses. Mix thoroughly. (The mixture will be dry at first, but then come together. It will be very thick and dense.)
- Once the iron is hot, spray it with nonstick cooking spray and scoop 1/4 cup of the zucchini batter into each compartment. Allow it to cook 2.5-3 minutes until golden brown. Remove the waffles from the iron and allow to cool on a cooling rack. Repeat with the remaining batter.
Notes
Store these in the fridge for 2-3 days or in the freezer. We like to reheat ours in the toaster oven to make them crispy again. If your baby needs a softer texter, try reheating them in the microwave wrapped in a slightly damp paper towel. They will steam and be perfectly fluffy and soft for baby.