Zucchini, Prosciutto and Parmesan Waffle
Make lunch more interesting with this amazing recipe.
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Ready Time
1 hrs 10 mins
1 hrs 10 mins
Preparation
30 mins
30 mins
Cooking
40 mins
40 mins
Serves
12
1 hrs 10 mins
Ready Time
Ready Time
30 mins
Preparation
Preparation
40 mins
Cooking
Cooking
12
Serves
Serves
Ingredients
- 1 small onion, finely grated
- 1 zucchini, grated
- 3 cups plain flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- ½ cup grated parmesan
- 4 eggs
- 2½ cups milk
- 200g unsalted butter,
- melted and cooled
Sweet tomato sauce
- 1 tablespoon olive oil
- 1 small onion chopped
- 1 small red chilli, chopped
- 2 tablespoons tomato paste
- 420g can chopped tomatoes
- 1 tablespoons brown sugar
Serve with prosciutto, tomato sauce and cherry tomatoes
Method
- To make the sauce, heat oil in medium pan over medium high heat. Add onion and chilli and cook 2–3 minutes or until softened. Add tomato paste and cook a further 1 minute.
- Stir in canned tomatoes, brown sugar and 1 cup water. Bring to the boil, reduce heat to low and simmer for 15 minutes or until thick; keep warm.
- To make the waffles, place onion, zucchini, flour, baking powder, salt and parmesan into a large mixing bowl; mix well.
- Whisk eggs, milk, butter together in a large jug and fold through zucchini and flour mixture.
- Select CLASSIC waffle setting and dial up number 6 on the browning control dial.
- Preheat until orange light flashes up and the word HEATING disappears.
- Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
- Serve warm waffles topped with tomato sauce, prosciutto and fresh cherry tomatoes.
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