From the Cook
From the Cook
From the Cook
1/4
Rainbow Waffles
Instructions
1
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Place the carrots and zucchini in a cloth towel and squeeze in a ball to drain off as much liquid as possible.
2
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Place all of the ingredients in a bowl and stir to throughly combine.
3
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Pour 1/3 cup of the mixture in waffle iron and cook according to waffle iron directions.
4
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Remove and serve with ketchup, mustard or on their own.
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Vegetables Thoroughly 🥒Pat all chopped vegetables dry with paper towels before adding to the batter to prevent excess moisture that makes waffles soggy and prevents proper crisping.
- Dice Vegetables Into Uniform Pieces ✂️Cut all vegetables into small, consistent 1/4-inch pieces so they cook evenly and distribute throughout the waffle without creating thick, undercooked sections.
- Fold in Vegetables Last 🌈Combine wet and dry ingredients first, then gently fold in vegetables and cheese at the very end to prevent overmixing the batter, which keeps waffles tender and light.
- Preheat Waffle Iron Properly ⚡Allow your waffle iron to reach full temperature and test with water droplets before cooking—proper heat creates crispy exteriors while keeping vegetable-filled centers moist and creamy.
- Use Cheese as a Binding Agent 🧀The mozzarella cheese helps bind the vegetables and flour together; shred it fresh rather than using pre-shredded for better melting and structural integrity in each waffle.
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About the Cook
Hi, I’m Catherine McCord. As a chef, TV host, cookbook author, entrepreneur, and mom of three, my goal at Weelicious is to be a resource dedicated to providing simple, nutritious, and delicious recipes for the whole family.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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