Zucchini Hashbrowns

[Guest guest]

I don't remember where I got this recipe, but I found it with my old Atkins

recipes and it looks Beach compliant as well.

Lani

Zucchini Hashbrowns

4 cups shredded zucchini

1/2 tsp. salt

2 eggs

6 Tbs. Parmesan cheese, grated

1 garlic clove, minced

1/4 cup butter

In a medium bowl combine zucchini with salt. Let stand for 15 minutes

and then squeeze out excess moisture with your hands. Stir in eggs,

cheese and garlic. Melt 2 Tbs. of the butter in a skillet over

medium-high heat. Mound about 2 Tbs. of the zucchini mixture in the

pan; flatten sightly to make a patty. Repeat until pan is filled, but

don't crowd the patties in the pan. Cook the patties, turning once,

until golden brown on both sides, about 6 minutes. Transfer the

patties to a warm platter and repeat, adding more butter as needed.

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