Zucchini, Prosciutto and Parmesan Waffle

Ingredients

• 1 small onion, finely grated
• 1 zucchini, grated
• 3 cups plain flour
• 3 teaspoons baking powder
• 1 teaspoon sea salt
• ½ cup grated parmesan
• 4 eggs
• 2½ cups milk
• 200g unsalted butter,
• melted and cooled

Sweet tomato sauce

• 1 tablespoon olive oil
• 1 small onion chopped
• 1 small red chilli, chopped
• 2 tablespoons tomato paste
• 420g can chopped tomatoes
• 1 tablespoons brown sugar

Serve with prosciutto, tomato sauce and cherry tomatoes 

Method

1. To make the sauce, heat oil in medium pan over medium high heat. Add onion and chilli and cook 2–3 minutes or until softened. Add tomato paste and cook a further 1 minute.
2. Stir in canned tomatoes, brown sugar and 1 cup water. Bring to the boil, reduce heat to low and simmer for 15 minutes or until thick; keep warm.
3. To make the waffles, place onion, zucchini, flour, baking powder, salt and parmesan into a large mixing bowl; mix well.
4. Whisk eggs, milk, butter together in a large jug and fold through zucchini and flour mixture.
5. Select CLASSIC waffle setting and dial up number 6 on the browning control dial.
6. Preheat until orange light flashes up and the word HEATING disappears.
7. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
8. Serve warm waffles topped with tomato sauce, prosciutto and fresh cherry tomatoes.