Zucchini waffles with mushrooms, blue cheese and sun-dried tomatoes

Beat the eggs with kefir. Grate the zucchini, leave for a while and squeeze out the excess liquid.

Cut the mushrooms and sauté in a pan. Drain the sun-dried tomatoes of excess oil and cut them. Chop the dill and the scallions. Mix everything.

Add the flour and baking powder to the mixture.

Place the batter in a waffle pan and bake the waffles.
Or fry like pancakes in a regular frying pan under a lid, at a very low temperature.