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Hash Browned Zucchini

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  • 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


  1. 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.
  2. Stir in eggs, cheese and garlic.
  3. 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).
  4. Lift out and arrange on a warm platter; keep warm.
  5. Repeat to cook remaining zucchini mixture, adding more butter as needed.

Yield: 4 servings

Per Serving: 213 Cal (72% from Fat, 18% from Protein, 11% from Carb); 10 g Protein; 17 g Tot Fat; 6 g Carb; 2 g Fiber; 174 mg Calcium; 1 mg Iron; 628 mg Sodium; 162 mg Cholesterol