table tales

zucchini waffles

1 February, 2016

I am not a huge TV watcher. Partly because I am far too energetic and fidgety to sit through an entire TV show without getting up, and partly due to the fact that unfortunately for the most part, the majority of what is on TV is mindless rubbish. I do enjoy watching “Family Feud” (mostly because of the ego boosting satisfaction of working with my own family to guess all the top answers), I’ll vaguely follow what’s happening in popular TV programs and I’ll watch the news. But up until recently, I would rarely have been caught turning on the TV by myself. I would much rather my own stop-start Netflix self-programming.

That was until SBS released the Food Network and I truly discovered the joys of SBS food.

Oh, I can take or leave the American reality cooking show competitions that constantly have me wondering whether it is ethical to give these people full access to sharp knives and gas stoves. But for the most part, I am happy to be absorbed in the global culinary adventures, when I’m over study for the day and the internet is being about as reliable as a second-hand lawnmower.

I have even signed up for the SBS food emails, which I highly recommend for practical inspiration (not that watching two cooks outbid each other to bestow upon the other preposterous challenges to overcome whilst cooking isn’t highly practical). They also work well for me because even though I enjoy watching the food network, I still have not managed to sit still long enough to catch everything that is going on. I know my limitations.

Last week, the featured recipe was close to my heart. Waffles. Healthy savoury waffles, nonetheless.

Zucchini waffles. With goats cheese. And cherry tomatoes. And rocket. And a fig balsamic reduction.

Zucchini Waffles Zucchini Waffles

It happened. And it was good.

Zucchini waffles & goats cheese salad
Serves 2
Incredibly light, easy to make waffles which are a healthy addition to any breakfast or brunch menu.
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  1. 2 cups zucchini, grated (about 2 medium zucchinis)
  2. 1 tsp sea salt
  3. ¼ cup milk
  4. ½ cup wholemeal flour
  5. 1 egg
  6. 1 tbsp chopped spring onions
  7. salt and pepper
  8. 1 tsp coconut oil
  1. 50 grams goats cheese
  2. 10 cherry tomatoes, quartered
  3. 1 big handful rocket
  4. A drizzle of balsamic reduction
  5. Salt and pepper
  1. Place the zucchini in a strainer and sprinkle with the sea salt. Set aside to drain in a sink for 20 minutes.
  2. Combine the salad ingredients together in a bowl and set aside.
  3. Rinse grated zucchini with cold water and press out as much water as possible by placing it into a clean tea towel and squishing with your hands.
  4. In a large mixing bowl, combine the zucchini, milk, flour, egg, spring onion and seasoning and mix into a batter. Preheat a waffle maker and coat with a little coconut oil.
  5. Once waffle iron has reached desired temperature, spoon a dollop (about ½ cup) of the waffle mixture into the middle. Spread waffle mixture to the edges with a spatula, ensuring you do not spill over the rim of the iron. Close the iron and cook for 3-4 minutes or until desired texture.
  6. Transfer waffle to a warm plate, and continue to cook the rest of the batter. When the waffles are cooked, serve with the goats cheese salad and drizzle over the balsamic glaze.
Adapted from Rebecca Thexton
Adapted from Rebecca Thexton
Travelling Table Tales
Thank you SBS for restoring my faith in free-to-air programming. 

xx Liz





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  • Reply Lisa 1 February, 2016 at 8:38 pm

    What an awesome idea, Liz! Savoury waffles are all the rage and I’m loving it. It’s a real shame I don’t have a waffle iron. That’s a serious bummer right about now. As for TV, I think we have a lot in common! We don’t have one at our place (I mean on purpose, not because we live in the 18th century – haha!), and life is seriously good without it! 🙂 Mind you, I wouldn’t mind being able to watch a couple of cooking shows every now and then (although the internet is good for that too, luckily!). Now how do I sign up to the SBS Food newsletter, by the way? I’m on the site but can’t see the subscribe section. Very keen to get all their delicious recipes too!

    • Reply Travelling Table Tales 2 February, 2016 at 12:57 pm

      Thank you so much! I love that you don’t have a TV. When you have a computer, you can pretty much catch up on all of the good stuff anyway. Plus, you don’t get caught in the trap of just turning it on and watching it for something to do, when there are so many better ways to spend your time.
      I think I signed up as part of the general SBS emails after entering a competition a while ago. I selected Food as an interest. I hope that you can find it! They are great emails! Another good one to sign up for is Mindfood (which is an amazing magazine, if you have never heard of it). Their daily recipes are incredible.

      • Reply Lisa 6 February, 2016 at 6:06 pm

        Agreed, Liz! 🙂 Definitely better this way. I will keep trying to find the newsletter – shouldn’t be too difficult 🙂 Ooh and yes I do know the magazine Mindfood, I usually have a flick through one from the shelf when I go to the supermarket! I will check out their recipes too. Thanks!

  • Reply Claire 5 February, 2016 at 3:25 am

    YUM. I am kind of obsessed with zucchini as its so versatile and delicious and these are such a creative way to use it! I am kind of the same way about TV… I watch the BBC show “Sherlock” sometimes but I get too bored watching anything else! We used to get the Food Network channel at my house, but we cancelled that subscription, so now I really have no reason to turn on the TV, haha.

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