Hashed-Brown Zucchini
Source of Recipe
unknown
List of Ingredients
1 ½ lbs zucchini
½ tsp salt
2 eggs
6 tbsp grated Parmesan cheese
1 clove garlic, minced or pressed
¼ cup butter
Tomato wedges (optional)
Recipe
Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.
Stir in eggs, cheese and garlic.
Melt 2 tbsp of the butter in a wide frying pan over medium-high heat. Mound about 2 tbsp 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.
6g carbs per serving
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