Prep the zucchini:

Cup of Yum
1. Using a cheese grater, grate the zucchini. Place it in a colander and press out as much moisture from the zucchini as possible. You can also ring it out on a kitchen towel or several layers of paper towels.

Make the batter:

1. In a bowl, whisk the egg and milk.
2. In a batter bowl, combine the Parmesan, flour, Italian seasoning, and garlic powder. Add the liquid mixture to the flour mixture; and once there are no visible flour lumps left, add the grated zucchini to the batter bowl and mix it well to combine the zucchini and the batter.

Cook the waffles:

1. Heat your waffle iron to a medium heat setting. Once hot and right before cooking the batter, spray or brush the waffle iron with oil or melted butter.
2. Scoop the zucchini waffle batter on the hot (and greased) surface, leaving some room for a little expansion.
3. Close the lid and cook the waffles until lightly browned, about 3 to 5 minutes, depending on the waffle iron.

Serve:

1. Serve warm, and sprinkle waffles with a little extra parmesan cheese.