These avocado, zucchini and cheddar waffles start with a whole wheat or whole grain complete pancake mix so they are easy to make, with only 8 ingredients. Heart-healthy California Avocado, zucchini and green onions add both fruit and veggies, and together with sharp cheddar cheese make for delicious savory waffles. They are great for breakfast of course but can be used for snacks or a meatless main dish as well.
California Avocado, Zucchini and Cheddar Waffles
Total Time: 40 min
Prep Time: |
Protein 13 g; Vitamin A 45 mcg; Vitamin C 10 mg; Calcium 270 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 97 mcg; Omega 3 Fatty Acid 0.09 g. % Daily Value*: Vitamin A 6%; Vitamin C 10%; Calcium 20%; Iron 15 %; Vitamin D 0%.
Ingredients1/3 cup shredded zucchini 1 egg 3/4 cup whole wheat or whole grain complete pancake mix 3/4 cup milk 1/2 tsp. garlic salt 3/4 cup thickly shredded sharp cheddar cheese 1/4 cup thinly sliced green onions 1 ripe, Fresh California Avocado, peeled, seeded and coarsely mashed Optional toppers: Diced California Avocado, fresh pico de gallo and cilantro leaves
- Pat and dry the shredded zucchini between paper towels.
- Beat egg in a medium bowl. Stir in pancake mix, milk and garlic salt. Stir in zucchini, cheese, green onions and avocado.
- Spoon about 1/4 cup batter for each waffle in a lightly greased preheated waffle iron and top each with a large pinch of the remaining cheese. Close waffle iron and cook for 3 to 5 minutes or until golden brown. Repeat with remaining batter and cheese.
- Serve with optional toppers, as desired.
Note: Waffles also may be cooked and cooled on a wire rack and frozen until ready to serve. Reheat thawed waffles in the waffle iron. A toaster or an air fryer also will reheat and crisp them quickly.
Serving Suggestion: Top with fried or scrambled eggs to make them a complete meal.
Variation: Substitute cheddar for smoked mozzarella cheese and top with a fresh tomato bruschetta and snipped fresh basil for an Italian twist.
Beverage Pairing: Milk, juice, coffee, hot tea or water.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados