Zucchini Waffle Grilled Cheese Sandwiches

Zucchini waffle grilled cheese sandwiches are made with low-carb zucchini waffles and melted cheddar cheese. Both the waffles and sandwiches are cooked directly in your waffle iron for less clean-up.

These make for a great lunch or dinner, allowing you to satisfy those grilled cheese cravings without all the guilt.

I don’t know why it is, but that extra hour always makes a huge difference the first few days after Daylight Savings Time ends. On Sunday, I was able to get donuts and coffee, finish my full to-do list, and have a few hours of quiet time to myself. Today, I was up super early and was pretty productive for a Monday.


The cooler weather has me craving grilled cheese sandwiches a lot, but I know I can’t be eating them all the time. Enter this less guilty version. The zucchini waffles are packed with zucchini with just a little bit of flour to hold it together. It’s the same zucchini crust bread I used for my zucchini breadsticks and zucchini pizza crust, except made into waffles.

After making the waffles, I simply placed two back into the waffle iron with cheddar cheese slices in between and heated until the cheese was melted. Yum!

Zucchini Waffle Grilled Cheese Sandwiches

Low-carb zucchini waffles with melted cheddar cheese for a delicious and healthier grilled cheese sandwich.


  • 4 cups packed freshly shredded raw zucchini
  • 2 large eggs
  • 1/2 cup shredded mozzarella cheese
  • 1/2 tsp Italian seasoning
  • 1/2 cup all purpose flour
  • 3 slices cheddar cheese


  1. Add shredded zucchini to a large bowl and let sit 10-15 minutes. Drain excess water from zucchini bowl. Using a tea towel or several sturdy paper towels, add in 1/2 cup of zucchini into towel and wring dry. Repeat with remaining zucchini. When you are finished, you should have 2 (packed) cups of zucchini remaining.
  2. Add zucchini, eggs, mozzarella cheese, seasoning and flour to a large mixing bowl. Mix until all ingredients are thoroughly combined.
  3. Preheat waffle iron and set to medium high heat. Generously grease both top and bottom grids of waffle iron.
  4. Measure out 1/3 cup of zucchini mixture. Press slightly to compact it. Then dump into the middle of your waffle iron. Using the back of the measuring cup, spread the zucchini mixture into a thin circle 4 inches wide. You want to make sure your waffle is thin, otherwise it will not be able to cook properly.
  5. Cook until waffle is dark golden brown. Mine took about 7-8 minutes each. Carefully release waffle from grids. I found that the best tool to use was a silicone cookie spatula. It was flexible enough to release the waffle from the bottom grid without breaking the waffle. Repeat with remaining zucchini batter, making sure to re-grease your grids each time. You should be able to make about 6 zucchini waffles.
  6. When waffles are finished, take two waffles and place back into the waffle iron, trying to line them up with the grids. Place a piece of cheese in between the two waffles. Press down on the waffle iron (it won't close all the way but if you apply pressure, it should come closer to closing). Cook a few minutes until cheese is melted. Repeat with remaining waffles and cheese. Serve immediately.

All images and content are © Kirbie's Cravings.

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