ZUCCHINI HASH BROWNS RECIPE BY TASTY
Here's what you need: zucchinis, salt, parmesan cheese, fresh chives, dried oregano, garlic powder, black pepper, egg
Provided by Joey Firoben
Categories Breakfast
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F/200°C.
- Using a box grater, grate the zucchini on the coarse side.
- Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.
- Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
- Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.
- Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
- Bake for 35 minutes, until golden brown.
- Cool the hash browns for 10-15 minutes to set.
- Serve with desired dipping sauce.
- Enjoy!
Nutrition Facts : Calories 60 calories, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram
ZUCCHINI HASHBROWN CAKES
This is a delicious low carb recipe.
Provided by Thea Pappalardo
Categories Vegetables
Number Of Ingredients 7
Steps:
- 1. In a bowl, combine zucchini, onion and egg. Add soy powder or flour, one tablespoon at a time, until mixture holds together. (Sometimes I have had to add a little more.) Stir in cheese, salt and pepper.
- 2. Melt butter in skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet and flatten with spatula. Cook until crispy and brown, turn and cook the other side. Make sure you don't turn them too soon or they will fall apart.
- 3. Serve with butter and/or sour cream.
ZUCCHINI HASH
Steps:
- In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat and mix in chives. Season with salt and freshly ground black pepper, to taste.
ZUCCHINI HASH BROWNS
This is for those of us how love hash browns but hash browns can't be in the diet. Great for diabetic and low cholesterol diets. Also this is a great use of the George Forman Grill.
Provided by nightfall20252
Categories Breakfast
Time 17m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Shredd the zucchini as you would potatoes for hash browns.
- Mix all ingredients together in a large bowl.
- Place on a George Foreman Grill in 1/2 cup portions. Cook for about 7 minutes or until golden brown. Note: If you do not have a George Foreman, you can pan fry each side until golden brown. Frying them is still tasty but less healthy (because of the oil), and they fall apart more easily.
ZUCCHINI QUICHE WITH BACON AND HASH BROWN CRUST
This Zucchini Quiche with Bacon and Hash Brown Crust is perfect for breakfast, lunch, dinner or any time in between! The crispy hash brown crust just takes it over the top and did I mention BACON?? This easy quiche recipe is the perfect way to use up that extra zucchini!
Provided by Trish - Mom On Timeout
Categories Breakfast
Time 1h10m
Number Of Ingredients 14
Steps:
- Grate the zucchini onto a clean kitchen towel and squeeze dry, removing as much excess liquid as possible. Set aside.
Nutrition Facts : Calories 438 kcal, Carbohydrate 20 g, Protein 21 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 163 mg, Sodium 810 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
HASH BROWNS ZUCCHINI
Are you on a low carb diet? Miss those hash browned potatoes with your eggs in the morning? Here's a great substitute!
Provided by yooper
Categories Breakfast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Coarsely shred zucchini (you should have about 4 cups) and combine with the 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 the pan.
- Cook patties, turning once, until golden on both sides (about 6 minutes.) Remove to a serving platter and keep warm.
- Repeat with remaining zucchini mixture and add more butter as needed.
FRESH CORN, HASH BROWN & ZUCCHINI CASSEROLE
Easily feed a crowd with our Fresh Corn, Hash Brown & Zucchini Casserole. One hour is all you need for our Fresh Corn, Hash Brown & Zucchini Casserole.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 18 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Reserve 1/2 cup cheese and 1/4 cup bacon for later use.
- Combine remaining cheese and bacon with remaining ingredients. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese and bacon.
- Bake 40 to 45 min. or until heated through. Let stand 10 min. before serving.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 4 g, Protein 7 g
ZUCCHINI HASH BROWNS
These crispy, cheesy zucchini hash browns are a great low carb alternative to traditional hash browns. They are also baked instead of fried.
Provided by Kirbie
Categories Side Dish
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Add shredded zucchini to a large mixing bowl. Salt and let it sit about 10-15 minutes to draw out the moisture from the zucchini. (Salting is optional but it does help draw out some of the moisture.) After the 10-15 minutes, drain out the water and then wring dry the zucchini with a cheesecloth or similar type cloth. You should be left with 1 packed cup (141 g) of zucchini.
- Add zucchini, egg and cheese into your mixing bowl. Stir and mix until completely combined.
- Fill a 1/4 cup measuring cup with the zucchini mixture. Press down to compact it. Flip the cup over onto your prepared baking sheet. The mixture should slide out and should still hold the cup form. Gently press down on mixture with your fingers or hand to flatten it to about 1/2 inch thick and shape it into an oval or rectangle of whatever shape you prefer your hash browns to be. Repeat with remaining zucchini mixture.
- Sprinkle breadcrumbs over the surface of each hash brown, coating the surface of the hash browns in a layer of breadcrumbs. See notes regarding how thick the layer should be.
- Place hash browns into oven and cook for about 20-23 minutes or until zucchini is cooked and breadcrumbs are golden. If you are using pork rind breadcrumbs, they may appear to be too wet at first, but once they are out of the oven and given a few minutes to cool, they should crisp back up. If you are using panko breadcrumbs, they should not appear wet. Let hash browns cool a few minutes so that they are set before removing them off the baking sheet. Serve while still warm. Uneaten hash browns can be kept in the fridge or freezer.
Nutrition Facts : ServingSize 1 hash brown, Calories 84 kcal, Carbohydrate 2 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 50 mg, Sodium 174 mg, Fiber 1 g, Sugar 2 g
KETO ZUCCHINI HASH BROWNS
Crispy and great-tasting zucchini hash browns are a great breakfast idea. These keto hash browns are made with eggs, zucchini and parmesan. They're a healthy alternative to traditional hash browns without the carbs!
Provided by Jennifer
Categories Breakfast
Time 45m
Number Of Ingredients 6
Steps:
- Coarsely shred the zucchini (about 4 cups) into a medium bowl, add salt and let it stand for 15 minutes. Squeeze excess moisture with hands.
- Squeeze out the excess water with your hands.
- Add the eggs, parmesan cheese and minced garlic. Combine everything together until you get a batter.
- In a large skillet over medium heat add 2 tablespoons of butter.
- Take about 2 tablespoons of the zucchini mixture and flatten them in the skillet to form a patty. Add as many patties as you can fit in the skillet, but avoid overcrowding.
- Cook until golden brown on each side turning once. This should take around 6 to 8 minutes.
- Repeat until mixture is finished, add more butter to the skillet if needed. Enjoy hot!
Nutrition Facts : Carbohydrate 5.5 g, Protein 7.25 g, Fat 10 g, Fiber 1.875 g, Calories 134.75 kcal, ServingSize 1 serving
POTATO AND ZUCCHINI HASH
With the addition of zucchini, this hash becomes something more adventurous than the de rigueur hash you may get in diners. Try this quick-cooking meal for dinner or breakfast -- either way you'll be satisfied.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Rinse potatoes well under cold running water, then drain and thoroughly pat dry. In a large nonstick skillet, heat oil over medium-high. Add onion and potatoes and season with salt and pepper. Cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.
- Add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. Season with salt and pepper; divide among four plates. To serve, top with eggs.
Nutrition Facts : Calories 302 g, Fat 14 g, Fiber 3 g, Protein 11 g
SIMPLE KETO ZUCCHINI HASH
This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.
Provided by Heather Petersen
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.
- Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 5 g, Cholesterol 106.5 mg, Fat 17.9 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 12.7 g, Sodium 616 mg, Sugar 2.4 g
ZUCCHINI "HASH BROWNS" AND EGGS
This is a version of the Summer Squash Skillet Saute ... basically with eggs baked in.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
- Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
- Sprinkle with the remaining parsley and serve.
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- Preheat oven to 400° F. Place a baking sheet in the oven as it heats. Use a box grater to coarsely grate the zucchini and onion.
- Place the grated zucchini and onion into a large mixing bowl. Sprinkle with salt, toss, and set aside for 20 minutes. The salt will draw moisture out of the zucchini.
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- Using a box grater, grate zucchini on the coarse grate side. Squeeze zucchini beteen your hands to remove as much liquid as possible.
- Place zucchini in a bowl and evenly sprinkle the salt over it, tossing the zucchini a little to get the salt mixed in as much as possible. Let sit 15 minutes.
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- Add zucchini to a large bowl and let sit 10-15 minutes. Drain excess water from zucchini bowl. Using a cheesecloth, add in 1/2 cup of zucchini into the cloth and wring dry. Repeat with remaining zucchini. When you are finished, you should have about 1 cup of zucchini remaining.
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- Meanwhile, in a non-stick skillet, brown the potatoes in the oil for about 5 minutes or until crisp. Add the zucchini and cook for about 3 minutes or until al dente. Season with salt and pepper.
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