Morning made simple


  • 1 cup shredded zucchini
  • 1 teaspoon salt, plus more for seasoning
  • ¾ cup just-add-water waffle mix
  • 1 ½ tablespoons vegetable oil
  • 3 finely chopped scallions
  • ½ teaspoon freshly cracked black pepper
  • 1 cup Forager Project Sour Cream
  • 2 tablespoons of chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon of lemon juice


  • To make the waffles, begin by preheating your waffle iron. Add the shredded zucchini to a bowl along with 1 teaspoon of salt. Toss to coat and let sit for 20 minutes to draw out excess water. Wrap shredded zucchini in a clean kitchen towel and wring out over a bowl or into the sink.
  • In a large mixing bowl, add drained zucchini, waffle mix, ⅔ cup of water, vegetable oil, chopped scallions and black pepper. Mix until well-combined without lumps.
  • Working in batches, cook waffles in your preheated waffle maker until golden brown and crisp. Amount of batter varies based on your waffle iron.
  • To make dill chive sour cream, mix the Forager Project Sour Cream, with the chopped dill, 1 tablespoon of chopped chives, fresh lemon zest, and lemon juice. Mix well and season to taste.
  • Drizzle warm waffles with dill chive sour cream and garnish with a few springs of dill, chopped chives, and freshly cracked black pepper.
Savory Zucchini Waffles with Vegan Sour Cream