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Zucchini-Cheddar Waffle with Bacon Butter
Zucchini-Cheddar Waffle with Bacon Butter
Zucchini-Cheddar Waffle with Bacon Butter
Zucchini-Cheddar Waffle with Bacon Butter

Zucchini-Cheddar Waffle with Bacon Butter

David Venable

Spread the bacon butter over this savory waffle for a fresh take on a morning favorite.

Bacon Butter

  • 1/2 lb unsalted butter, room temperature
  • 3 slices thick-cut bacon, cooked and chopped
  • 2 Tbsp chopped fresh basil
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Waffle

  • 2 cups waffle mix
  • 1/2 tsp Italian seasoning
  • 1/2 tsp baking powder
  • 1 cup cheddar cheese, grated
  • 1 cup zucchini, grated
  • 1 cup water

Preparation

To prepare the bacon butter, add all of the butter ingredients to the bowl of a stand mixer fitted with the paddle attachment. Mix until combined, then place in a serving dish. Serve at room temperature or make ahead, refrigerate, and use later.
To prepare the waffles, start by preheating the waffle maker according to the manufacturer’s directions.
In a medium mixing bowl, combine the waffle mix, Italian seasoning, and baking powder. Fold in the cheddar and zucchini until coated. Add water and mix together.
Pour about 1-1/2 cups into the preheated waffle maker and cook until golden brown. Repeat with the remaining batter. Serve the waffles alongside the room-temperature bacon butter.

Cook's Notes

The blossoms of a zucchini plant are edible & considered a delicacy. Infuse them into another dish for an extra-special touch.

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