Kylie's zucchini, feta and lemon waffles
2
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Zucchini
1 cup(s), grated (120g), plus extra peeled into ribbons to garnish
Fresh lemon rind
1 tsp, finely grated, plus extra for garnish
Egg(s)
2 medium, lightly beaten
White self-raising flour
¼ cup(s), (35g)
Skim milk
¼ cup(s), (60ml)
Green shallot(s)
2 individual, chopped
Reduced fat feta cheese
30 g, crumbled
Hummus
1½ tbs, beetroot flavoured
Watercress
1½ cup(s), (15g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat mini waffle maker (10cm diameter) and lightly spray both cooking surfaces with oil.
2
Place zucchini on a clean tea towel and wrap to enclose. Squeeze over the sink to release any excess moisture. Add drained zucchini and lemon rind to a medium bowl and set aside.
3
Whisk eggs, flour and milk in a separate medium bowl or measuring jug until combined. Stir in shallots and feta. Pour egg mixture into bowl with zucchini and stir to combine.
4
Slowly pour ¼ cup of batter onto the bottom cooking surface of waffle maker. Pull cover down to enclose waffle. Cook for about 2 minutes, or until lightly golden. Transfer waffle to a plate using a rubber spatula and cover to keep warm. Repeat with remaining batter to make 6 waffles in total.
5
Serve 3 waffles per person, dolloped evenly with hummus and a side of watercress, extra zucchini ribbons and lemon rind.
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