Hash Browned Zucchini
Yield: 4 servings
1 1/2 pounds zucchini
1/2 teaspoon salt 2 eggs 6 tablespoons Parmesan cheese, grated 1 garlic clove, minced or pressed
2/4 cup butter
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 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 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 butter as needed.
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