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.

Add zucchini, eggs, mozzarella cheese, seasoning and flour to a large mixing bowl. Mix until all ingredients are thoroughly combined.

Preheat waffle iron and set to medium high heat. Generously grease both top and bottom grids of waffle iron.

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.

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.

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.