Zucchini Hash Browns

  • Author: Tasty


Occasionally, I like to try out something new for a side dish with dinner, and I am always looking for the newest and healthiest recipes. When I found this recipe I knew I had to try it. Hash browns with less carbs. How could it go wrong? When I prepared the dish, I used fresh basil, and it turned out wonderful! John and I both loved it!



  • 2 zucchinis
  • Salt, to taste
  • ½ cup (55 g) parmesan cheese, grated
  • 1/3 cup (15 g) fresh chive
  • ¼ tsp. garlic powder
  • ¼ tsp. black pepper
  • 1 egg


  1. Preheat oven to 400 degrees F. Using a box grater, grate the zucchini on the coarse side.
  2. 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.
  3. Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
  4. Place the zucchini back into the large bowl and toss in the chives, Parmesan, fresh basil, like I used, finely chopped, garlic powder, black pepper, and egg. Mix until well combined.
  5. Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
  6. Bake for 35 minutes, until golden brown.
  7. Cool the hash browns for 10-15 minutes to set.
  8. Serve with desired dipping sauce. Enjoy!


  • Serving Size: 6

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