zuchinni hashbrown recipe

[Guest guest]

Here's the recipe. Enjoy! I found they tasted the best right after

they were made. They were ok reheated but not quite as good.

Hash Browned Zucchini

Four servings. From www.recipegoldmine.com.

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 canola oil

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. Stir in eggs, cheese, and

garlic.

Melt 2 tablespoons of the oil 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).

Lift out and arrange on a warm platter; keep warm. Repeat to cook

remaining zucchini mixture, adding more oil as needed.

Cheryl