xr%^%, zucchini….

If your garden is bursting with an overabundance of sturdy zucchini and the neighbors run when they see you coming, why not try something different.

Waffles; they’re not just sweet anymore. I have to admit their plate-like shape and deep, square divots are just begging to be filled with all sort of toppings.
Of course, fruits such as apples and lemons are at home atop these breakfast treats, but some unexpected flavors work nicely too –zucchini waffles anyone?

Ingredients:
1 box Jiffy cornbread mix 1 cup milk
¼ cup Greek yogurt 2 tbs butter, melted and cooled
2 eggs ¼ cup goat cheese
1 cup grated zucchini ½ tsp grated nutmeg

Cheese-waffles
Preparation:
Preheat oven to 200 degrees. Line a baking sheet with a metal wire rack; set aside.
Preheat waffle iron. Following the directions on the box of mix by combining the cornbread mix, nutmeg, milk, butter, yogurt and eggs together. After mixing in the zucchini fold the cheese in by small globs. zucchini
Spray waffle iron with nonstick cooking spray and prepare waffles as directions indicate for your waffle iron or until they are crisp and cooked through. Place waffles on prepared baking sheet and place in oven to keep warm.

Now for the savory syrup, we give you two options:

Asian ‘syrup’
1 Tablespoon olive oil 3 Tablespoon tamari
1 Tablespoon balsamic 1/2 inch piece of ginger, minced
1 clove garlic – minced 1/2 t red pepper flakes (or to taste)
zest & juice of one lime
1 teaspoon raw or brown sugar 1/3 cup water

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In a small saucepan over medium heat, warm the olive oil. Add the garlic, ginger, red pepper flakes and lime zest. When things start to get brown, add the tamari, balsamic, sugar, lime juice and water. Bring to a boil, then reduce heat and simmer for ten or fifteen minutes. Tighten with cornstarch.

And then there’s this option,
Bloomin’ Onion ‘syrup’
½ onion, sliced ½ teaspoon sea salt
1 tablespoon coconut oil or butter/ghee (or other fat of choice)
1 tablespoon apple cider vinegar 1 tablespoon pure honey
1 teaspoon Dijon mustard ½ cup Greek yogurt thinned with water
1 teaspoon ketchup

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Place the onion, salt, and oil into a skillet over medium low heat. Cook for 20-25 minutes stirring occasionally until the onions turn golden brown and caramelize.
Blend the caramelized onions, vinegar, honey and Dijon with a hand blender (or food processor) until desired consistency.
Stir in the yogurt & Ketchup.

Serve either ‘syrup’ over your zucchini waffles, and that’s that!

Other options:
Add some Sausage with fennel, smoked paprika, dash of dry steak seasoning mix to the waffle batter. Serve with berry or apple syrup.
Add some Basil and Parmesan to the batter in place of the goat cheese, using a marinara sauce as the ‘syrup’.

Try something different!

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