The farms are bursting with zucchini and summer squash right now. Usually I'm in with both feet, making zucchini breads and muffins, some to eat, some to freeze, but the heat and humidity have reached ridiculous numbers again at the moment. I found myself with 2 nice zucchini, an ingredient challenge and a pin for these waffles sent to me by my friend Sue. On zucchini prep- I did not shred, salt, rinse, then press water out of the zucchini. Instead, I peeled and shredded it, and put it in a mesh strainer over another bowl yesterday morning. In the afternoon, lots of liquid had collected at the bottom, and I dumped it out. Then I pressed the daylights out of it with a paper towel. Peeling had nothing to do with liquid reduction, it was more about hoping I could get my son to eat some of the waffles, and the green peels are a dead giveaway. I really enjoyed these, they were crisp, cheesy. ...
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