Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c All-purpose flour
1 1/2 ts Baking powder
1/4 ts Dried whole basil
1/4 ts Baking soda
1/4 ts Salt
1/8 ts Coarsely ground black pepper
1 c Non-fat buttermilk
1 c Shredded zucchini
1/2 c No-salt cream corn
1/3 c Sliced green onion
2 ts Vegetable oil
1 ea Egg (or egg substitiute)

--------------------PIMENTO-CHEESE SAUCE-------------------------
1 c 2% low-fat or skim milk
2 ts Margarine
5 ts All-purpose flour
1/8 ts Salt
1/8 ts Dry mustard
1 ds Ground black pepper
1/2 c Shred sharp cheddar cheese
2 oz Jar diced pimento, drained

(From COOKING LIGHT)

Preparation time : 15-20 minutes Cooking time
: 15-20 minutes WAFFLES Combine flour, baking powder, basil, baking
soda, salt and pepper; stir well and set aside. In another bowl,
combine buttermilk, zucchini, corn, onion, oil, and egg/substitute;
add to dry ingredients, stirring until just moistened.

Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 c
of batter per 4" waffle onto the waffle iron, spreading batter to
edges. Cook 5 to 6 minutes per waffle or until steaming stops (or
light goes out). Repeat procedure with remaining batter, keeping the
cooked waffles warm. Serve with Pimento-Cheese Sauce. PIMENTO-CHEESE
SAUCE Heat milk over medium-high heat in a small heavy saucepan to
180 deg or until tiny bubbles form around the edge (do not boil).
Remove from heat. Pour into a small bowl; let cool 20 minutes.

Melt the margarine in saucepan over medium heat. Add flour, salt
mustard, and pepper, and cook 1 minute, stirring constantly.
Gradually add milk, stirring with a wire whisk until blended. Cook 5
minutes or until thickened and bubbly, stirring constantly. Remove
from heat and add chees and pimento, stirring until cheese melts.
Makes 1 cup.

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