• 1 medium zucchini (about 7–8 oz / 200–225 g), grated
• 1 medium carrot (about 5 oz / 140 g), grated
• 2 large eggs
• 1 cup (90 g) oat flour
• 1/2 cup (56 g) shredded cheddar cheese
• 1 teaspoon baking powder
• 1/3 cup (80 ml) milk
• 1/2 cup (120 g) plain yogurt
• 1 tablespoon chopped fresh dill
• Salt and freshly ground black pepper, to taste
• Butter or oil for greasing the waffle maker

1. Grate the zucchini and carrot using the large holes of a box grater or food processor. Place the zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy waffles.
2. In a large bowl, whisk together the eggs, milk, and baking powder until smooth. Add the oat flour, mixing until fully combined.
3. Fold in the grated carrot, squeezed zucchini, shredded cheddar, and a pinch of salt and pepper. The batter should be thick but still spoonable—if it’s too dry, add a splash more milk.
4. Preheat your waffle maker and lightly grease it with butter or oil to prevent sticking.
5. Spoon enough batter onto the waffle plates to cover them without overflowing, then close and cook for 4–6 minutes, or until the waffles are firm, crisp, and deeply golden brown. Cooking time may vary based on your waffle maker.
6. While waffles cook, stir the chopped dill into the plain yogurt and season with a little salt.
7. Keep finished waffles warm in a low oven while cooking the rest. Serve the waffles hot, topped or dipped in the dill yogurt sauce for a fresh finish.

As a great complementary recipe for using zucchini in a comforting baked dish, you might want to try this garden zucchini bake with cottage cheese and garlic yogurt sauce. It’s another delicious way to enjoy seasonal veggies with a creamy, tangy touch.