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.

Martha Stewart Living, March 2018


Credit: Ngoc Minh Ngo

Recipe Summary

30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • 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!