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Hashed Brown Zucchini

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  Zucchini 1 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Eggs 2
  Grated parmesan cheese 6 Tablespoon
  Garlic 1 Clove (5 gm), minced / pressed
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Tomato wedges 4

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.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Quick, Healthy

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1073 Calories from Fat 729

% Daily Value*

Total Fat 83 g127.4%

Saturated Fat 47.9 g239.3%

Trans Fat 0 g

Cholesterol 623.1 mg207.7%

Sodium 2566.5 mg106.9%

Total Carbohydrates 34 g11.3%

Dietary Fiber 9.1 g36.3%

Sugars 16.7 g

Protein 57 g114.6%

Vitamin A 93.7% Vitamin C 221.6%

Calcium 118.9% Iron 30.3%

*Based on a 2000 Calorie diet

Hashed Brown Zucchini Recipe