Zucchini Waffles with Pimento-Cheese Sauce

4 Servings

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Zucchini Waffles with Pimento-Cheese Sauce Ingredients

1 1/4 c All-purpose flour	1 c Shredded zucchini
1 1/2 ts Baking powder	1/2 c No-salt-added cream-style
1/4 ts Dried whole basil	1/3 c Sliced green onions
1/4 ts Baking soda	2 ts Vegetable oil
1/4 ts Salt	1 Egg, lightly beaten
1/8 ts Coarsely ground pepper	Vegetable cooking spray
1 c Nonfat buttermilk	Pimento-Cheese Sauce (recipe

Instructions for Zucchini Waffles with Pimento-Cheese Sauce

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.

Main Ingredient: CheeseCuisine: Uncategorized