Zucchini Waffles
Blood Sugar: 11Servings: 6Preparation Time: 10minMeal Category: Dinner
Micronutrients:CalciumVitamin AMagnesium
Macronutrients per 100g
Energy
136kcal
Sugar
4g
Fat
3g
Fiber
3g
Sat fat
1g
Protein
7g
Carbs
21g
Sodium
167mg
Ingredients
1 Zucchini, 2 Egg, 200ml / 6.76fl oz Milk, 180g / 6.35oz Emmer flour, 0.5 tsp Cream of tartar baking powder, 2 tbsp grated Parmesan cheese, as needed Olive oil
Preparation
1. Clean and grate 1 Zucchini, then squeeze out the juice. 2. Mix 180g / 6.35oz Emmer flour with 0.5 tsp cream of tartar baking powder. 3. Beat 2 Eggs and 200ml / 6.76fl oz Milk in another bowl. 4. Stir all ingredients together with 2 tbsp grated Parmesan cheese and the grated Zucchini into a batter. 5. Preheat the waffle iron and grease with Olive oil. 6. Pour about 2 tbsp of batter for each waffle into the waffle iron and bake for 7-8 minutes each.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
46% of RDI
Vitamin C
4% of RDI
Omega 3
1% of RDI
Vitamin A
64% of RDI
Calcium
72% of RDI
Folate
30% of RDI
Good to know
You can substitute Zucchini with Carrot. Ensure to squeeze out the juice properly to avoid soggy waffles.
How to Prepare
1. Clean and grate 1 Zucchini, then squeeze out the juice. 2. Mix 180g / 6.35oz Emmer flour with 0.5 tsp cream of tartar baking powder. 3. Beat 2 Eggs and 200ml / 6.76fl oz Milk in another bowl. 4. Stir all ingredients together with 2 tbsp grated Parmesan cheese and the grated Zucchini into a batter. 5. Preheat the waffle iron and grease with Olive oil. 6. Pour about 2 tbsp of batter for each waffle into the waffle iron and bake for 7-8 minutes each.
Good to Know
You can substitute Zucchini with Carrot. Ensure to squeeze out the juice properly to avoid soggy waffles.
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