Hashed Brown Zucchini Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Zucchini | 1 1/2 Pound | |
| Salt | 1/2 Teaspoon | |
| Eggs | 2 | |
| Parmesan cheese | 6 Tablespoon, grated | |
| Garlic | 1 Clove (5gm), pressed | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Tomato wedges | ||
Directions
Coarsely shred zucchini you should have about 4 cups and combine with salt in a medium-size bowl.
Let stand for about 15 minutes.
Squeeze with your hands to press out moisture.
Stir in eggs, cheese, and garlic.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Mound about 2 tablespoons of the zucchini mixture in pan; flatten slightly to make a patty.
Repeat until pan is filled, but don't crowd patties in pan.
Cook patties, turning once, until golden on both sides about 6 minutes.
Lift out and arrange on a warm platter; keep warm.
Repeat to cook remaining zucchini mixture, adding more butter as needed.
Garnish with tomatoes, if desired.
Let stand for about 15 minutes.
Squeeze with your hands to press out moisture.
Stir in eggs, cheese, and garlic.
Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
Mound about 2 tablespoons of the zucchini mixture in pan; flatten slightly to make a patty.
Repeat until pan is filled, but don't crowd patties in pan.
Cook patties, turning once, until golden on both sides about 6 minutes.
Lift out and arrange on a warm platter; keep warm.
Repeat to cook remaining zucchini mixture, adding more butter as needed.
Garnish with tomatoes, if desired.
Chef
