In a large mixing bowl, sift flour and baking powder to avoid clumps. Add garlic powder, onion powder and red pepper flakes and mix until combined.
In a smal bowl, whisk together the egg whites and whole egg until frothy. Add egg mixture to the the bowl and ensure it is fully incorporated.
Stir through the shredded zucchini, milk and basil pesto until fully combined. Stir through the parmesan cheese.
Heat a waffle iron and coat generously with oil to ensure waffles don't stick. Pour batter and allow to cook but ensure it does not overcook. Continue doing so until all batter is used.
Notes
Waffles may come out looking burnt, but that is only the crispy edges of the parmesan cheese. Grain free option: Sub the flour for coconut flour however, increase the milk to 1/2 cup + - just until you get a thick batter like consistency.