Zucchini Cheddar Waffles Recipes

ZUCCHINI-CHEDDAR WAFFLES

Steps:

• Pour the olive oil into a small heavy skillet and warm over very low heat.
• Add in the shallot and garlic; stir to coat with oil.
• Heat for 1 minute, just until you can smell the warming ingredients.
• Remove the pan from stove and cool briefly.
• Meanwhile, whisk together the buttermilk and eggs in a bowl.
• Add the contents of the skillet to the buttermilk mixture and whisk vigorously to combine; reserve.
• Preheat your waffle iron; if you want to hold the finished waffles until serving time, preheat oven to 200°.
• In a big bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and nutmeg.
• Grate the zucchini and cheddar into the bowl; mix with a rubber spatula (or your hands) to distribute evenly.
• Pour the liquid ingredients over the dry ingredients and stir with the spatula until just combined.
• Lightly butter or spray the grids of your iron, if needed.
• Brush or spray the grids again only if subsequent waffles stick.
• Spoon out 3/4 cup of batter (or slightly more than your iron's manufacturer recommends) onto the hot grids.
• Use a metal spatula or wooden spoon to smooth the batter almost to the edge of the grids.
• Close the lid and bake until browned and crisp; serve the waffles immediately or keep them, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
• Top w/ yogurt or sour cream; serve with side salad for a nice lunch.

ZUCCHINI WAFFLES

Steps:

• Preheat a waffle iron.
• Combine the zucchini, pancake mix, milk, oil, cinnamon, vanilla and egg in a large bowl and mix to combine.
• Spray the waffle iron with cooking spray. Add the batter to the waffle iron. Cook the waffles until brown and cooked through, about 2 1/2 minutes.

ZUCCHINI BREAD WAFFLES

Steps:

• Preheat the waffle iron to the regular setting.
• For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them.
• In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently.
• For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.)
• Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter.
• Serve the waffles drizzled with the cream cheese syrup.

ZUCCHINI WAFFLES (GREEN WAFFLES)

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Mix zucchini, eggs, vegetable oil, onion powder, and salt together in a bowl. Stir in potato flakes and baking powder; mix until batter is combined.
• Pour 1/2 cup of the batter onto the center of the waffle iron. Close the lid; cook until iron stops steaming and waffle is crisp, about 5 minutes.

ZUCCHINI OATMEAL WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Stir milk, zucchini, eggs, and butter in a bowl until evenly blended. Combine flour, oats, baking powder, brown sugar, salt, and cinnamon in another bowl; gradually stir flour mixture into zucchini mixture.
• Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes.

BAKED ZUCCHINI WITH CHEDDAR CHEESE

Steps:

• Place the sliced zucchini into a large bowl.
• Combine the remaining ingredients and toss well.
• Pour into a lightly oiled 2-quart casserole.
• Bake at 350°F for 35-40 minutes.

ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
• Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
• In a medium bowl, whisk together the eggs, buttermilk, and butter.
• Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
• Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
• Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
• Sprinkle more cheddar cheese on top of the muffins.
• Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
• Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
• Enjoy!
• Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams