Zucchini Waffles With Pimento-cheese Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables, Eggs | Meatless | 4 | Servings | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 1 1/2 | t | Baking powder |
| 1/4 | t | Dried whole basil |
| 1/4 | t | Baking soda |
| 1/4 | t | Salt |
| 1/8 | t | Coarsely ground pepper |
| 1 | c | Nonfat buttermilk |
| 1 | c | Shredded zucchini |
| 1/2 | c | No-salt-added cream-style |
| corn | ||
| 1/3 | c | Sliced green onions |
| 2 | t | Vegetable oil |
| 1 | Egg, lightly beaten | |
| Vegetable cooking spray | ||
| Pimento-Cheese Sauce, recipe | ||
| on Page 85 |
INSTRUCTIONS
Combine first 6 ingredients; stir well, and set aside. Combine buttermilk and next 5 ingredients; add to dry ingredients, stirring just until moistened. Coat a waffle iron with cooking spray, and preheat. Spoon about 1/3 cup of batter per 4-inch waffle onto hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter. Yield: 8 (4-inch) waffles (serving size: 2 waffles and 1/4 cup sauce). Per serving: 231 Calories; 4g Fat (16% calories from fat); 9g Protein; 41g Carbohydrate; 46mg Cholesterol; 487mg Sodium Serving Ideas : Serve the waffles warm with Pimento-Cheese Sauce. Recipe by: Cooking Light, Sept 1994, page 85 Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 46.5mg
Sodium: 431mg
Potassium: 209.6mg
Carbohydrates: 45.1g
Fiber: 2.1g
Sugar: 1.8g
Protein: 6.7g