Zucchini Hash Browns

Tuesday, October 9, 2012

These zucchini hash browns are quite tasty, but they aren't crispy like potato hash browns. They remain kind of soft and sometimes hard to flip in the skillet. I think next time I will make them scrambled in the skillet like a hash instead of patties. The recipe is actually quite similar to the Zucchini Fritata recipe medifast has posted in their cook book. I prefer this one because of the great flavor the parmesan cheese gives the zucchini. Enjoy!

Zucchini Hash Browns

1 1/2 cups shredded raw zucchini (3 Greens)
1/4 cup egg beaters (1/8 Lean)
2 tbsp grated parmesan cheese (2 Condiments)
1/8 tsp garlic salt (1/2 Condiment)
1/8 tsp pepper (1/4 Condiment)
1 tbsp Light Butter (1 Healthy Fat)

Grate the zucchini into a colander. Squeeze out the excess water, and let it sit for an hour or two. Squeeze again. Add the egg beaters, garlic salt, and pepper to the zucchini. Mix well. Melt half of butter in a medium skillet over medium heat. Form 3 to 4 small thin patties in skillet (half of mixture). Cook for about 6 to 8 min, turning once. Remove from pan and set aside. Add 3 to 4 more patties and cook. I had a hard time turning them so next time I plan on just mixing it all together and putting it in the pan as hash.

1 full Green, 1/8 Lean, 3 Condiments and 1 Healthy Fat

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