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Kylie's zucchini, feta and lemon waffles

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.

Notes

You will need about 2 medium zucchinis to get 1 cup of grated zucchini. You can use purchased beetroot hummus or make your own by combining cooked beetroot, chickpea, lemon juice and garlic.