Zucchini Chicken Waffles

For Christmas my sister gave me a mini Dash waffle maker. It has been one of my favorite gifts. One of the first recipes I made was Zucchini Chicken Waffles. They are super delicious, low carb, and taste great when dipped in some pasta sauce! Below is the recipe and some helpful tips!

Two shredded chicken breast typically amounts to about two cups of chicken. I boil my own chicken, but you can use shredded rotisserie chicken as well. I really don’t season the chicken because the waffle has other delicious spices that compliments the recipe well. You can season your chicken if you wish to do so.

Speaking of spices! You really don’t need to add crushed red pepper if you are not into spicy foods. I think it compliments these waffles well so if you aren’t scared of a kick, please add the pepper! You wont regret it!

One grated zucchini is sufficient for the waffles. I use a regular cheese grater to prepare my zucchini. Make sure to strain excess water from the grated zucchini before adding it to the bowl! This helps keep the waffle mix from getting too wet which may slow down the cooking or cause the waffle to be crumble.

I typically use Parmesan and Mozzarella grated cheese for this recipe. If you can’t find Parmesan, feel free to use cheddar. I bought pre-grated cheese at the grocery store. You can grate your own cheese if you like.

For this to be a true low carb recipe, I recommend sticking with the almond flour! Almond flour is pure protein and does not carry “bad” carbs as all-purpose flour. A con of almond flour is how it can be expensive. If you do want to make these waffles and are on a tight budget, then all-purpose flour will work just fine for this recipe! I use the same amount of all-purpose flour as I would almond flour.

Once you have added all your seasonings, flour, and cheese, it is time for the egg and chicken! The egg is important for this recipe because it allows all the ingredients to stick together. And no your waffles will not taste like egg! If you find that your waffles are not sticking together after cooking for five minutes, try adding an extra egg in. However, I would not add anymore than three eggs for this recipe

While cooking these waffles, I typically spray my mini waffle maker with non-stick spray before adding the batter mix each time. You can use this recipe with a larger waffle maker, but just know the recipe will produce less waffles because they are larger.

Overall, these waffles are perfect on their own! They are also kind of like a pizza, which means they pair great with a pasta or marinara sauce. I am a fan of Prego Garlic Mushroom sauce if you want to try it!

I absolutely love these and I hope they become a favorite of yours as they are of mine!

Please let me know how your waffles turn out below!

Zucchini Chicken Waffles

  • Servings: 6-9 mini waffles
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

Low carb, healthy, and delicious all in one waffle!


  • 2 cooked chicken breast, shredded
  • 1 whole zucchini, grated
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup grated Mozzarella cheese
  • 2 eggs
  • 1 tsp salt
  • 2 tsps Italian seasoning
  • 1 tsp minced garlic
  • 1 tsp onion powder
  • 1 tsp crushed red pepper (optional)
  • 1/2 cup almond flour OR all-purpose flour


  1. Take a medium-large sized zucchini and grate using a cheese grater.
  2. Strain grated zucchini from excess water using a kitchen cloth. Add strained zucchini into a large mixing bowl.
  3. Next, add in cheeses, salt, italian seasoning, garlic, onion powder, crushed red pepper (optional), and almond flour. Mix well with zucchini.
  4. Add in shredded chicken and egg. Combine well with zucchini mixture.
  5. Turn on your waffle iron to heat up.
  6. When ready, grease your waffle iron with non-stick.
  7. Add about 1/4 cup of zucchini chicken mixture to heated waffle iron. Press iron down and let the mixture cook for 5 minutes.
  8. Repeat steps 6 & 7 until mixture runs out.

Top waffles with pasta sauce or eat plain! Enjoy!

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