Hash Browned Zucchini
Source of Recipe
Aunt Saunny
Yield: 4 servings
1 1/2 pounds zucchini
1/2 teaspoon salt
2 eggs
6 tablespoons Parmesan cheese, grated
1 garlic clove, minced or pressed
1/4 cup butter
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 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.
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