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1 cup grated zucchini, squeezed dry

1 cup cottage cheese

2 large eggs

1 cup oat flour

1 teaspoon baking powder

Salt and black pepper, to taste

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Preheat waffle maker and lightly grease with oil or cooking spray.

In a bowl, whisk eggs until frothy, then stir in cottage cheese and zucchini.

Add oat flour, baking powder, salt, and pepper. Mix until just combined.

Pour batter into waffle iron and cook until golden brown and crisp.

Serve warm with Greek yogurt, salsa, or fresh herbs.

Try topping with smoked salmon, avocado, or a poached egg for a hearty twist. Waffles store well in the fridge for 3 days or freezer for 2 months.