Zucchini waffles with pimento-cheese sauce

4 Servings

Ingredients

Quantity Ingredient
1¼ cup All-purpose flour
1½ teaspoon Baking powder
¼ teaspoon Dried whole basil
¼ teaspoon Baking soda
¼ teaspoon Salt
⅛ teaspoon Coarsely ground black pepper
1 cup Non-fat buttermilk
1 cup Shredded zucchini
½ cup No-salt cream corn
⅓ cup Sliced green onion
2 teaspoons Vegetable oil
1 each Egg (or egg substitiute)
1 cup 2% low-fat or skim milk
2 teaspoons Margarine
5 teaspoons All-purpose flour
⅛ teaspoon Salt
⅛ teaspoon Dry mustard
1 dash Ground black pepper
½ cup Shred sharp cheddar cheese
2 ounces Jar diced pimento, drained

Directions

PIMENTO-CHEESE SAUCE

(From COOKING LIGHT)

Preparation time : 15-20 minutes Cooking time : 15-20 minutes WAFFLES Combine flour, baking powder, basil, baking soda, salt and pepper; stir well and set aside. In another bowl, combine buttermilk, zucchini, corn, onion, oil, and egg/substitute; add to dry ingredients, stirring until just moistened.

Coat a waffle iron with cooking spray and preheat. Spoon about ⅓ c of batter per 4" waffle onto the waffle iron, spreading batter to edges. Cook 5 to 6 minutes per waffle or until steaming stops (or light goes out). Repeat procedure with remaining batter, keeping the cooked waffles warm. Serve with Pimento-Cheese Sauce. PIMENTO-CHEESE SAUCE Heat milk over medium-high heat in a small heavy saucepan to 180 deg or until tiny bubbles form around the edge (do not boil).

Remove from heat. Pour into a small bowl; let cool 20 minutes.

Melt the margarine in saucepan over medium heat. Add flour, salt mustard, and pepper, and cook 1 minute, stirring constantly.

Gradually add milk, stirring with a wire whisk until blended. Cook 5 minutes or until thickened and bubbly, stirring constantly. Remove from heat and add chees and pimento, stirring until cheese melts.

Makes 1 cup.

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