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Place the zucchini in a sieve in the sink and sprinkle with ¼ tsp salt. Toss to combine and let drain 1 hour. Once drained, squeeze out as much moisture as possible.
Preheat a waffle iron and lightly grease with melted butter.
In a large bowl, whisk the eggs to break them up. Whisk in the cheese, zucchini, garlic, remaining ¼ tsp salt, the pepper, and cayenne, until well combined.
Add the almond flour and baking powder and stir to combine, then stir in the cream.
Scoop a little over ¼ 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.
Cook until golden brown and crispy. Repeat with remaining batter.