Zucchini Hashbrown Cakes Recipes

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KETO ZUCCHINI HASH BROWNS



Keto Zucchini Hash Browns image

Crispy and great-tasting zucchini hash browns are a great breakfast idea. These keto hash browns are made with eggs, zucchini and parmesan. They're a healthy alternative to traditional hash browns without the carbs!

Provided by Jennifer

Categories     Breakfast

Time 45m

Number Of Ingredients 6

1.5 lb Zucchini
1/2 tsp Salt
2 Egg
1/4 cup Parmesan Cheese (grated)
2 cloves Garlic (minced or pressed)
4 tbsp Butter

Steps:

  • Coarsely shred the zucchini (about 4 cups) into a medium bowl, add salt and let it stand for 15 minutes. Squeeze excess moisture with hands.
  • Squeeze out the excess water with your hands.
  • Add the eggs, parmesan cheese and minced garlic. Combine everything together until you get a batter.
  • In a large skillet over medium heat add 2 tablespoons of butter.
  • Take about 2 tablespoons of the zucchini mixture and flatten them in the skillet to form a patty. Add as many patties as you can fit in the skillet, but avoid overcrowding.
  • Cook until golden brown on each side turning once. This should take around 6 to 8 minutes.
  • Repeat until mixture is finished, add more butter to the skillet if needed. Enjoy hot!

Nutrition Facts : Carbohydrate 5.5 g, Protein 7.25 g, Fat 10 g, Fiber 1.875 g, Calories 134.75 kcal, ServingSize 1 serving

ZUCCHINI HASH BROWNS



Zucchini Hash Browns image

These crispy, cheesy zucchini hash browns are a great low carb alternative to traditional hash browns. They are also baked instead of fried.

Provided by Kirbie

Categories     Side Dish

Time 50m

Number Of Ingredients 4

2 ½ cups (368 g) finely shredded zucchini
1 large egg
1/2 cup (49 g) shredded parmesan cheese
1/4 cup (20 g) pork rind breadcrumbs ( or panko breadcrumbs)

Steps:

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  • Add shredded zucchini to a large mixing bowl. Salt and let it sit about 10-15 minutes to draw out the moisture from the zucchini. (Salting is optional but it does help draw out some of the moisture.) After the 10-15 minutes, drain out the water and then wring dry the zucchini with a cheesecloth or similar type cloth. You should be left with 1 packed cup (141 g) of zucchini.
  • Add zucchini, egg and cheese into your mixing bowl. Stir and mix until completely combined.
  • Fill a 1/4 cup measuring cup with the zucchini mixture. Press down to compact it. Flip the cup over onto your prepared baking sheet. The mixture should slide out and should still hold the cup form. Gently press down on mixture with your fingers or hand to flatten it to about 1/2 inch thick and shape it into an oval or rectangle of whatever shape you prefer your hash browns to be. Repeat with remaining zucchini mixture.
  • Sprinkle breadcrumbs over the surface of each hash brown, coating the surface of the hash browns in a layer of breadcrumbs. See notes regarding how thick the layer should be.
  • Place hash browns into oven and cook for about 20-23 minutes or until zucchini is cooked and breadcrumbs are golden. If you are using pork rind breadcrumbs, they may appear to be too wet at first, but once they are out of the oven and given a few minutes to cool, they should crisp back up. If you are using panko breadcrumbs, they should not appear wet. Let hash browns cool a few minutes so that they are set before removing them off the baking sheet. Serve while still warm. Uneaten hash browns can be kept in the fridge or freezer.

Nutrition Facts : ServingSize 1 hash brown, Calories 84 kcal, Carbohydrate 2 g, Protein 8 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 50 mg, Sodium 174 mg, Fiber 1 g, Sugar 2 g

ZUCCHINI HASH BROWNS RECIPE BY TASTY



Zucchini Hash Browns Recipe by Tasty image

Here's what you need: zucchinis, salt, parmesan cheese, fresh chives, dried oregano, garlic powder, black pepper, egg

Provided by Joey Firoben

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 8

2 zucchinis
salt, to taste
½ cup parmesan cheese, grated
⅓ cup fresh chives
1 teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 egg

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!

Nutrition Facts : Calories 60 calories, Carbohydrate 2 grams, Fat 3 grams, Fiber 1 gram, Protein 5 grams, Sugar 1 gram

ZUCCHINI CAKES WITH HERB SOUR CREAM



Zucchini Cakes with Herb Sour Cream image

"I love how zucchini takes on the flavor of whatever you mix it with, like parmesan and fresh herbs," says Trisha.

Provided by Trisha Yearwood

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups sour cream
1 tablespoon minced fresh chives
1 tablespoon chopped fresh dill
3 cups shredded zucchini (from 1 large zucchini)
2 cups breadcrumbs
1/4 cup grated parmesan cheese
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
2 teaspoons minced garlic
Kosher salt and freshly ground pepper
4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil

Steps:

  • Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
  • Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
  • In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.

ZUCCHINI "HASH BROWNS" AND EGGS



Zucchini

This is a version of the Summer Squash Skillet Saute ... basically with eggs baked in.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 teaspoons finely chopped fresh sage
1 large clove garlic, minced
1 small jalapeno pepper, minced with some seeds
3 large zucchini or yellow summer squash, cut into 1/2-inch pieces
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh parsley or cilantro
8 large eggs

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.

HASH BROWNS ZUCCHINI



Hash Browns Zucchini image

Are you on a low carb diet? Miss those hash browned potatoes with your eggs in the morning? Here's a great substitute!

Provided by yooper

Categories     Breakfast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs zucchini
1/2 teaspoon salt
2 eggs
6 tablespoons parmesan cheese, grated
1 garlic clove (minced or pressed)
1/4 cup butter

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.

CHOCOLATE ZUCCHINI SHEET CAKE



Chocolate Zucchini Sheet Cake image

I love Texas sheet cake. When it's zucchini time, I make this recipe, which resembles Texas sheet cake. What a sweet way to use zucchini from the garden!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 20 servings.

Number Of Ingredients 17

2 cups sugar
1 cup vegetable oil
3 large eggs
2-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk
2 cups shredded fresh zucchini
1 tablespoon vanilla extract
FROSTING:
1/2 cup butter, softened
1/4 cup baking cocoa
6 tablespoons evaporated milk
1 pound (4 cups) confectioners' sugar
1 tablespoon vanilla extract

Steps:

  • In a large bowl, combine sugar and oil. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, baking soda, baking powder and salt; gradually add to the egg mixture alternately with the milk. Stir in the zucchini and extract. Pour into a greased 15x10x1-in. baking pan. Bake at 375° for 25 minutes or until cake tests done. While cake is baking, combine all frosting ingredients. Mix until smooth. Spread frosting over cake while hot. Cool on wire rack.

Nutrition Facts : Calories 395 calories, Fat 17g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 162mg sodium, Carbohydrate 58g carbohydrate (43g sugars, Fiber 1g fiber), Protein 4g protein.

EASY COPYCAT CRACKER BARREL HASH BROWN CASSEROLE



Easy Copycat Cracker Barrel Hash Brown Casserole image

As prices increase across the nation, most people are cutting back on eat-out food and are trying to recreate restaurant favorites at home. This casserole is my rendition of the Cracker Barrel® hash brown casserole.

Provided by thedailygourmet

Categories     Potato Casseroles

Time 40m

Yield 10

Number Of Ingredients 9

nonstick cooking spray
1 (26 ounce) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can cream of chicken soup
1 (8 ounce) package shredded Colby-Jack cheese, divided
4 ounces sour cream
4 ounces full-fat plain Greek yogurt
3 tablespoons unsalted butter
salt and freshly ground black pepper to taste
¼ teaspoon smoked paprika

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x12-inch casserole dish with nonstick cooking spray.
  • Drain hash browns. Combine hash browns, soup, 5 ounces of shredded Colby-Jack cheese, sour cream, Greek yogurt, butter, salt, pepper, and paprika in a large bowl. Pour mixture into the prepared dish. Sprinkle remaining cheese on top.
  • Bake in the preheated oven until casserole is bubbling and cheese has melted, 35 to 40 minutes.

Nutrition Facts : Calories 242.9 calories, Carbohydrate 16.9 g, Cholesterol 40.8 mg, Fat 20.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 11.6 g, Sodium 410.5 mg

ZUCCHINI HASH BROWNS



Zucchini Hash Browns image

This is for those of us how love hash browns but hash browns can't be in the diet. Great for diabetic and low cholesterol diets. Also this is a great use of the George Forman Grill.

Provided by nightfall20252

Categories     Breakfast

Time 17m

Yield 8 serving(s)

Number Of Ingredients 6

2 medium zucchini
1/2 cup egg substitute (Egg Beaters) or 2 eggs
1/2 cup onion (chopped)
3/4 cup dry breadcrumbs
1 teaspoon salt
1 teaspoon garlic powder

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.

ZUCCHINI CAKE



Zucchini Cake image

This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10-12 servings.

Number Of Ingredients 15

3 cups all-purpose flour
3 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups vegetable oil
4 large eggs, lightly beaten
1 teaspoon vanilla extract
3 cups shredded zucchini
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 to 4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.

Nutrition Facts : Calories 931 calories, Fat 49g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 511mg sodium, Carbohydrate 117g carbohydrate (87g sugars, Fiber 2g fiber), Protein 10g protein.

FRESH CORN, HASH BROWN & ZUCCHINI CASSEROLE



Fresh Corn, Hash Brown & Zucchini Casserole image

Easily feed a crowd with our Fresh Corn, Hash Brown & Zucchini Casserole. One hour is all you need for our Fresh Corn, Hash Brown & Zucchini Casserole.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 18 servings, 1/2 cup each

Number Of Ingredients 9

1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
8 slices cooked OSCAR MAYER Bacon, crumbled, divided
1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes, thawed
1 cup KRAFT Classic Ranch Dressing
4 cups fresh corn kernels
2 zucchini, shredded
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
4 green onions, chopped
1 tsp. coarse ground black pepper

Steps:

  • Heat oven to 375ºF.
  • Reserve 1/2 cup cheese and 1/4 cup bacon for later use.
  • Combine remaining cheese and bacon with remaining ingredients. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese and bacon.
  • Bake 40 to 45 min. or until heated through. Let stand 10 min. before serving.

Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 4 g, Protein 7 g

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ZUCCHINI HASHBROWN CAKES | RECIPE | RECIPES, TAJIN RECIPES, LOW …
Jan 23, 2013 - This is a delicious low carb recipe. Jan 23, 2013 - This is a delicious low carb recipe. Jan 23, 2013 - This is a delicious low carb recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up ...
From pinterest.com


ZUCCHINI CAKE - SPEND WITH PENNIES
2018-10-09 Preheat oven to 350°F. Grease and flour a 9×13 pan. Whisk together flour, baking soda, cinnamon and salt. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Fold in dry ingredients. Add remaining ingredients and stir just until combined.
From spendwithpennies.com


EASY CHOCOLATE ZUCCHINI CAKE - HANDLE THE HEAT
2021-10-07 If using a glass pan, heat the oven to 325°F. In a large bowl, whisk together the flour, cocoa, sugar, salt, and baking soda. In a small bowl whisk together the melted butter, oil, sour cream, eggs, egg yolk, and vanilla extract. Make a well in the center of the dry ingredients and pour in the wet ingredients.
From handletheheat.com


ZUCCHINI HASH BROWN CAKES - ALL INFORMATION ABOUT HEALTHY RECIPES …
Zucchini Hash Browns Recipe by Tasty hot tasty.co. 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 …
From therecipes.info


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