Nug's Corner: Zucchini Waffles

   I am normally not an advocate of hiding vegetables in recipes because I feel they deserve to not only be center plate but that the eater should come to love them in their natural state. But sometimes they can really enhance a recipe without you even knowing it.

   This is where the ever resourceful zucchini and summer squash come in. The recipe below uses only zucchini, but I've made several versions including one with summer squash and scallions that is great for adults too. Nug wasn't too keen on the scallions, but he did dig the organic sour cream I served it with. So this recipe below is great for serving for kids, but if you want to really enhance the flavor, add in 1 chopped scallion (green and white parts) and use either 1 zucchini or 1 summer squash instead. The rest of the recipe measurements should be the same.
Recipe:

1 small organic zucchini grated ( equal to two cups) (No GMO Zucchini please)

2 organic free range eggs

1 tsp. baking powder

6 tbsp. extra thick rolled oats, ground into flour (or GF or organic unbleached AP Flour)
1 tsp. sea salt
cracked black pepper to taste

Directions:

1.) Using a cheese grater, grate zucchini and lightly squeeze out juices in sink.

2.) In a mixing bowl, combine zucchini and eggs.

3.) If using oats for flour, place 6 Tbsp. rolled oats into blender and blend on high until it forms a powder. Skip this step if using different flour.

4.) Add flour, sea salt, and cracked black pepper to zucchini/egg mixture.

5. Using a Belgian waffle iron, place heat on highest setting. Coat iron with coconut oil spray and pour in batter. Cook until iron states the waffle is done.