Step 1

Place the zucchini in a sieve in the sink and sprinkle with 1/4 tsp salt. Toss to combine and let drain 1 hour. Once drained, squeeze out as much moisture as possible.

Step 2

Preheat a waffle iron and lightly grease with melted butter.

Step 3

In a large bowl, whisk the eggs to break them up. Whisk in the cheese, zucchini, garlic, remaining 1/4 tsp salt, the pepper, and cayenne, until well combined.

Step 4

Add the almond flour and baking powder and stir to combine, then stir in the cream.

Step 5

Scoop a little over 1/4 cup into the waffle iron (if you have a round "classic" waffle iron - you will need more for the deeper belgian style waffles). Spread the batter toward the edges and close the lid.

Step 6

Cook until golden brown and crispy. Repeat with remaining batter.