Zucchini Parmesan Waffle Bowl
Ingredients
2 ½ cups shredded zucchini
1 large egg
¼ cup whole milk
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour
1 tablespoon fresh parsley, chopped
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
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Instructions
Place the shredded zucchini in a colander and toss with ½ teaspoon salt. Let sit for 30 minutes, then rinse well with cold water and squeeze out the excess moisture. Pat dry with paper towels.
In a medium bowl, whisk together the egg, milk, Parmesan, and parsley. In a separate bowl, mix the flour, ¼ teaspoon salt, and black pepper. Stir the dry mixture into the egg mixture until combined. Fold in the zucchini.
Preheat the Mini Waffle Bowl Maker and lightly grease the cooking surfaces. Scoop about 3 tablespoons of batter into Maker. Close the lid and cook until golden brown and crisp.
Carefully remove with tongs or a rubber spatula and let cool slightly before serving, then enjoy this crispy, cheesy, veggie delight! Zucchini never tasted so good!
