Zucchini Hash Recipes

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!

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.

Steps:

• For the smoothies: Combine the berries, yogurt, orange juice, honey and bananas together in a blender, and puree until smooth. Divide evenly among four glasses and refrigerate until ready to serve.
• For the "hash browns": 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 vinegar, squash, 3/4 teaspoon salt and some 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.
• Divide the "hash browns" and eggs evenly among four plates. Serve each with a smoothie and 1 slice of toast.

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.

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Steps:

• Place the grated zucchini in the middle of a kitchen towel. Twist the ends together and squeeze the juices out of the vegetable. In a large skillet over medium-high heat, heat the 1 tablespoon of the oil with garlic. Saute the zucchini, dill and salt and pepper until tender but still crisp. Toss the zucchini with remaining oil and check seasoning. Top with parsley.

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.

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.

Steps:

• Melt butter in a skillet over medium heat. Stir sweet potatoes into butter to coat. Add brown sugar and stir until integrated.
• Increase heat to medium-high; cook and stir until brown sugar caramelizes on surface of the sweet potato cubes, 5 to 7 minutes.
• Reduce heat to medium-low. Stir zucchini into the sweet potato mixture; cook and stir until zucchini is tender, 5 to 10 minutes. Drain excess liquid to serve.

Steps:

• Bring 4 cups of water to a boil. Ease sweet potatoes in and simmer for about 5-6 minutes until tender but still firm. Set aside.
• Warm the oil in a heavy skillet. Add the onions, garlic, salt, chili flakes, pepper and thyme and sauté on medium heat for 5 minutes, or until starting to soften.
• Add the zucchini and cook for another 5 minutes.
• Add the potatoes and cook for another 5 minutes, stirring occasionally, until tender. Add more salt at this point, if needed.
• Make 4 depressions, or wells, in the hash. Break an egg into each well, cover and cook for 4-5 minutes on low heat until eggs are set.
• Serve immediately.

Steps:

• Wash and dry the red potatoes and with a small knife made small cut into the potatoes and place into the microwave and place on high for 10 minutes and check for doneness. Repeat this at 5 minutes on high setting until done. Remove the potatoes and set aside to cool. Place the cool potatoes and with the side of the knife crushed the potatoes free form and light chop the potatoes.
• Slice the zucchini and onion into 1/4" slices and set aside.
• Diced the tomatoes and set aside.
• In a large skillet over a medium high heat add 1/4 stick of butter, zucchini, onion and garlic and salt and pepper and when it al dente remove and pour into a plate.
• In a large skillet over a medium high heat add dipping and butter and when it melted add the red potatoes and salt and pepper the mixture and sauté until golden and golden brown. Add in the zucchini mixture and combine and pour into a serving platter top with diced tomatoes and top with Mozzarella cheese and when the cheese is melted serve.