Food & Cooking Recipes Breakfast & Brunch Recipes Zucchini Waffle with Smoked Salmon and Greens By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 8, 2018 Print Share Share Tweet Pin Email Photo: Ngoc Minh Ngo Prep Time: 30 mins Total Time: 55 mins Servings: 4 Take waffles for a savory spin by adding grated zucchini, Gruyere, scallions, and fresh dill to the batter. Finish with garlicky sauteed spinach, creme fraiche, and smoked salmon for a restaurant-worthy brunch dish. Ingredients 2 medium zucchini (each 9 ounces), coarsely grated Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 1 clove garlic, smashed 10 ounces baby spinach ½ cup unbleached all-purpose flour 1 teaspoon baking powder 2 large eggs, lightly beaten ½ cup finely grated Gruyere 2 scallions, trimmed and thinly sliced (¼ cup) 2 tablespoons chopped fresh dill, plus sprigs for serving Vegetable-oil cooking spray ¼ cup creme fraiche or sour cream 4 ounces thinly sliced smoked salmon Directions Sprinkle zucchini with 1 teaspoon salt; toss to coat. Transfer to a colander and let stand 10 minutes. Meanwhile, heat oil and garlic in a medium skillet over medium-high until garlic begins to sizzle. Add spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper. Preheat a waffle iron to medium. In a large bowl, whisk together flour and baking powder. Squeeze zucchini dry in a large potato ricer or a clean kitchen towel; transfer to a bowl. Stir in eggs, cheese, scallions, and dill. Pour over flour mixture and gently stir to combine. (Batter will be very thick.) Spray waffle iron with cooking spray. Spoon one-quarter of batter (about 1/2 cup) into center; spread into a 5-inch circle and close. Cook until golden brown and crisp, 7 to 9 minutes. Transfer directly to the rack of a 200-degree oven to keep warm while cooking remaining waffles. Serve warm, with spinach, creme fraiche, and salmon, sprinkled with dill sprigs and pepper. Cook's Notes The secret to a tender (not gummy) waffle is to cook it all the way through. The cooking time will vary based on your waffle iron; shoot for a moderate heat and cook until golden brown and crispy. Then test the first waffle by slicing into the center: It should look fluffy! Print