Zucchini Hash browns

Fall in love with hash browns all over again by using zucchinis as a substitute. Zucchinis are low in carbs and calories, bursting with anti-oxidants and potassium.


  • 2 1/2 cups shredded zucchini, moisture removed (approximately 2 large zucchinis)
  • 1 egg, beaten
  • 2 Tbsp. whole-wheat flour
  • 1/2 tsp. each garlic powder, onion powder, salt, and pepper
  • 1/3 cup grated Parmesan Romano cheese
  • 2 Tbsp. olive oil


  1. Peel zucchini and then shred veggie into a clean dish cloth using a cheese grater.
  2. Ring the dish cloth until all water is pushed through.
  3. Whip egg with fork and stir into zucchini.
  4. Mix dry ingredients and fold into zucchini until uniformly absorbed.
  5. Coat a large pan with oil until hot. (Important that it's hot).
  6. Place zucchini mixture in pan pressing with a fork to form a large circle.
  7. Flip zucchini in batches when the bottom is brown and crispy.
  8. Continue to cook on second side until brown and crispy.

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