Mashed Potato & Zucchini Waffles

It's the day after Thanksgiving, and your refrigerator is overflowing with leftovers. Sound familiar? If you're like me and the thought of taking one more bite of mashed potatoes makes you gag a little bit (seriously guys I made 3 batches of mashed potatoes within 4 days... I needed a break!), but you also don't want the food to go to waste then you'll want to give this recipe a try! These waffles are crispy on the outside and creamy on the inside. I served them with greek yogurt, but feel free to heat up leftover gravy and pour that on top as well!

Ingredients:

2 medium sized zucchinis

2 cups leftover mashed potatoes (I used the leftover mashed potato & cauliflower blend that I made, you can find the recipe here).

1/2 cup freshly shaved parmesan

2 eggs

1/2 cup gluten free all-purpose flour

salt & pepper to taste

Servings: About 4 large waffles

Instructions:

Wash the zucchini and chop the ends off. Cut in half and place in food processor. Pulse the zucchini until it is shredded, but do not overdo it. Mix the zucchini and remaining ingredients in a bowl. Heat up waffle maker and place batter in maker until crispy. I use this waffle maker and used the highest heat setting, 1 cup of mixture per waffle, and let them crisp for7-8 minutes. Serve with more fresh parmesan sprinkled on top and with greek yogurt or leftover gravy! Enjoy!