ROOTS & WINGS

28. Zucchini-Parmesan Waffles

After the shock of "27. Gorgonzola-Waffles" , these followed pretty swiftly.

Since because of the pre-diabetic fat liver, too sweet is out of the question right now, I need to "get by" with the more savory things right now... which oddly is not that hard.

Like the "27. Gorgonzola-Waffles" , these are yummy, honest soul food that'll leave you sated and comforted.

At the same time, they're quite nutritious because rich in protein and good fat because of the cheese (if you use good, that is, see below), and complex carbs/fibers because of the zucchini and oats.

What's not to like?

Another thing: in the original recipe from Unsere besten Waffeln (Our best waffles), "Gernekochen"(roughly: love cooking)-blog makers Benni and Theres, use cheddar. It's kinda their thing, just as mine's Parmesan + Gorgonzola, as we all know. So I substituted the cheddar with the parmesan.




Serves: 3 Recipe, which was most likely prepped with a Belgian waffle iron that can process more dough at once.; 9 Me, with a normal -waffle iron

Prep Time: about 1-1.5 hrs It takes a little longer than "27. Gorgonzola-Waffles"  because of grating the zucchs and cheese.

Degree of Difficulty: Easy




WE NEED


WAFFLES


2 = 550-600 gr / 1.5 lb. zucchini

100 gr / 3.5 oz. cheddar OR parmesan ONLY take Parmegiano Reggiano, making sure it's from Italy and has a protected geographical indication = PGI seal. Only then it's real parmesan, and not some inferior grate. You may need to go to a deli, or something similar, but the "investment" really pays off.

4 / 3 M-/L-sized eggs
1 tsp salt
2 tbsp flour
5 tbsp oats



SOUR CREAM


500 gr / 1 lb. 2 oz. quark 20% fat; NOT fat-reduced as the Food Industry substitutes fat with
sugar

1 red onion
2 garlic cloves
4 tbsp dark aceto balsamico It should be from Italy and PGI; see Parmesan above
1 tbsp sugar
1 tsp salt
1/2 - 1 tsp pepper
fresh/frozen herbs chives, parsley, oregano, etc.





WE DO


1. (Finely) grate zucchini + cheese. The coarser the zucchini, the longer the baking time.


2. Add cheese, eggs, salt, flour + oats to the zucchini and thoroughly mix.


3. Fire up + grease the waffle iron, and bake the waffles.


4. For the sour cream, finely chop onion + garlic + herbs – if you use fresh ones – and whisk together with the rest of the ingredients.


TIP: you can keep the dough in the fridge for at least 2 days. Since I'm alone, the amount of dough made for 3 main courses, and I like to make the waffles fresh instead of pre-make + heat them up again, that might be a good thing to know.


And now


Guten Hunger!