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This tasty, wildly handy, fuss-free little recipe is nothing more than a lazy fritter batter—stuffed with fresh grated zucchini—cooked in the waffle maker, where it won't heat up your kitchen in July. And isn't that pretty much everything your kitchen needs from summer?

Also, don't let the fork in this post fool you: you can definitely eat these guys with your hands for a snack.

On top of the deeply comforting flavor of seriously toasted wheat flour, there's a touch of extra protein here and a wonderful savory quality from chickpea flour. Relying on a heap of Old Bay seasoning ensures this recipe couldn't get any easier, which is the most important thing. Once you grate your zucchini, everything's a total breeze. Additionally, the Old Bay makes these guys enticingly salty (maybe serve them with a green salad) and spices them, of course, while the celery seed gently reminds you there's a bunch of veg in there. It's nice to play the zucchini up a little instead of trying to camouflage it entirely.

That said, now who's ready for a sweet chocolate zucchini waffle recipe?

Dead Simple Savory Zucchini Waffles

Print the recipe

yields about 18 waffles

2 very large zucchini (about 1.75 lbs total weight)

1 cup chickpea flour

1 cup all-purpose flour

2 TBSP Old Bay seasoning

2 tsp baking powder

1/2 cup canola oil

1 1/2 cups water

Grate zucchini into a large mixing bowl.

Heat waffle maker.

Add all other ingredients to the mixing bowl in the order listed, and mix with a wooden spoon until thoroughly combined.

Pour 1/4 cup batter into waffle maker for each roughly four-inch square waffle. Cook until steam no longer emanates from the closed machine, about ten minutes, or until crisp, golden, and cooked through. Toast leftovers to re-crisp before serving.

Note: Due to the large quantity of zucchini, the interior will remain a bit creamy when hot, but that's different from uncooked batter. If needed, use a tester to ensure no wet batter remains.