Zucchini Waffles with Pimento-Cheese Sauce

Categories: Meatless

Serves: 4 Servings

Ingredients:

1 1/4 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Dried whole basil
1/4 ts Baking soda
1/4 ts Salt
1/8 ts 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 ts 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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