Savoury Roasted Tomato & Zucchini Waffles
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 14 waffles
A savoury twist on a classic waffle batter, with roasted tomatoes, zucchini, and chives.
  • 1¾ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 3 eggs
  • ¼ cup butter
  • 1½ cups milk
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  • Batter mix-ins:
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  • 1 cup squeezed and drained shredded zucchini
  • ⅓ cup shredded cheese (we used a dry, nutty cheese like Parmesan)
  • ¼ cup roasted and dried tomato, chopped (see previous post for recipe)
  • ½ cup chopped chives
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  • Toppings are optional, but we sauteed some onions, zucchini, and tomatoes, then topped it all off with a fried egg
  1. Whisk dry ingredients together, ensuring they are thoroughly mixed.
  2. In a separate bowl, whisk eggs, softened butter, and milk.
  3. Make a well in the center of dry ingredients, and pour wet ingredients into the well. Mix until gently combined.
  4. Sauté drained zucchini in a saucepan with one tbsp butter until softened.
  5. Add batter mix ins. Do not over mix, as it will cause the batter to become heavy.
  6. Ensure waffle iron is hot, then spray with nonstick cooking spray
  7. Use a ¼ cup to pour batter, allowing one heaping scoop for each waffle (this may change depending on how big your waffle maker is)
  8. Cook waffles until the waffle iron stops steaming, and waffles are lightly browned and crisp
Recipe by The Adventures of Bob & Shan at