Warm up the waffle iron.
Grate zucchini into a large bowl, then wrap the grated zucchini in cheesecloth or a strong, thin (paper) towel. Squeeze out all the water and moisture. This is important – this helps them cakes stay together when cooked in the waffle iron.
Add the zucchini to a bowl along with the remaining ingredients. Fold everything together and ensure it is well mixed. If the batter is “too watery) simply add single tablespoons of almond flour and parmesan until it thickens more, and keep in mind that the macronutrients and calories will change.
Spray the waffle iron with olive oil, then evenly divide the batter on the waffle maker. Cook for 7 to 9 minutes or until the outside edges are crispy, the outside is golden brown and the inside is no longer mushy.
Allow the waffles to slightly cool ON the waffle iron – make sure it is off – before removing so be careful it does not burn.
Enjoy with your favorite foods in place of bread or with toppings such as Greek yogurt and pico de gallo.