Best Zucchini Cheddar Waffles Recipes

ZUCCHINI-CHEDDAR WAFFLES

Zucchini-Cheddar Waffles image

Make and share this Zucchini-Cheddar Waffles recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 1h

Yield 5 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup extra-virgin olive oil
1 large shallot, finely chopped
1 large garlic clove, finely chopped
1 1/4 cups buttermilk
2 large eggs
1 1/4 cups all-purpose flour
2 teaspoons double-acting baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
1 small zucchini, scrubbed, not peeled (about 8 oz.)
1/4 lb sharp cheddar cheese
yogurt or sour cream, for topping

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.

Nutrition Facts : Calories 395.1, Fat 24.8, SaturatedFat 7.8, Cholesterol 100.7, Sodium 844, Carbohydrate 29.5, Fiber 1.1, Sugar 3.8, Protein 13.9

ZUCCHINI WAFFLES (GREEN WAFFLES)

Zucchini Waffles (Green Waffles) image

A gluten-free waffle using zucchini and dry potato flakes--think green eggs and ham. Serve with sour cream, tart jam, onion chip dip, or applesauce. They can be breakfast, brunch, lunch, or a side dish. Easier than standing at the stove and frying zucchini pancakes. I like them with my homemade rhubarb jam.

Provided by Lillian

Categories 100+ Breakfast and Brunch Recipes Waffle Recipes

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

3 cups shredded zucchini
2 eggs
1 tablespoon vegetable oil
¼ teaspoon onion powder
1 pinch salt
½ cup dry potato flakes
¼ teaspoon baking powder

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.

Nutrition Facts : Calories 51.3 calories, Carbohydrate 4.2 g, Cholesterol 46.5 mg, Fat 3 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 59.9 mg, Sugar 1 g

ZUCCHINI BREAD WAFFLES

Zucchini Bread Waffles image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 12 waffles

Number Of Ingredients 18

Ingredients

2 cups grated zucchini, squeezed with paper towels
2 carrots, peeled and grated
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon kosher salt
2 1/2 cups buttermilk, at room temperature
4 tablespoons butter, melted
1/4 cup granulated sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature
Nonstick cooking spray, for spraying the waffle iron
8 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon maple syrup
1 tablespoon vanilla extract
About 1/2 cup milk, at room temperature

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.

CHEDDAR ZUCCHINI SLICES

Cheddar Zucchini Slices image

The microwave makes this colorful and tasty side dish fast and simple to prepare. It's easy to adjust the quantity to serve any number of people. -Mrs. Bobby Tucker, Bethalto, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 small zucchini, halved lengthwise and sliced (about 2 cups)
1 tablespoon water
1/4 teaspoon salt
Dash pepper
1/3 cup shredded cheddar cheese
1/3 cup sour cream

Steps:

Place zucchini and water in a microwave-safe dish. Microwave, uncovered, on high for 2-3 minutes or until crisp-tender. Add the salt, pepper and cheese. Cook 30-60 seconds longer or until cheese is melted. Dollop with sour cream.

Nutrition Facts :

ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY

Zucchini Cheddar Muffins Recipe by Tasty image

Here's what you need: nonstick cooking spray, whole wheat flour, baking powder, baking soda, kosher salt, black pepper, sugar, large eggs, buttermilk, unsalted butter, zucchini, carrot, shredded cheddar cheese, chives

Provided by Mercedes Sandoval

Categories Breakfast

Yield 12 muffins

Number Of Ingredients 14

Ingredients

nonstick cooking spray, for greasing
2 cups whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon black pepper
1 pinch sugar
3 large eggs
1 cup buttermilk, 1 cup (240 ml) milk mixed with 1 teaspoon white vinegar
5 tablespoons unsalted butter, or olive oil
1 cup zucchini, shredded
1 cup carrot, shredded
1 cup shredded cheddar cheese, plus more for topping
¼ cup chives, thinly sliced

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