These delicious zucchini hash browns are a more healthy version made with zucchini, eggs, garlic, butter and parmesan cheese.
A super simple, easy-to-make, keto-friendly healthy take on the classic hash brown.
Is Zucchini Keto?
Zucchini is a popular summer crop that has a wide range of healthy uses. It’s a great way to get more vegetables into your diet while still being tasty.
But is zucchini keto?
In case you haven’t already guessed, yes it is!
Even though it does contain carbohydrates it is relatively low in net carbs and is one of the best keto-friendly vegetables.
A cup serving of raw zucchini has a total of 3.9 grams of carbs and 1.3 grams of fiber. That results in the net carb content of a cup of zucchini being 2.6 grams.
Zucchini is a very healthy vegetable that is packed with nutrients. It contains a significant amount of vitamins C, K, B6, riboflavin and folate, as well as minerals manganese and potassium.
Some other reasons you’ll want to add it to your diet are:
- Improves digestion
- Slows down aging
- Lowers blood sugar levels
- Improves heart health and circulation
- Improves eye health
- Boosts energy
- Aids weight loss
What You’ll Need to Make Zucchini Hash Browns
- Parmesan Cheese
How To Make Zucchini Hash Browns
To make our zucchini hash browns start by coarsely shredding around 4 cups of zucchini into a medium bowl. Add salt and let it sit for 15 minutes, then squeeze out the excess water with your hands. Add the eggs, parmesan cheese and minced garlic and thoroughly combine.
Next, in a large skillet over medium-high heat add 2 tablespoons of butter. Take 2 tablespoons of the mixture and flatten them into the skillet to form a patty. Fill the skillet with patties being careful not to overcrowd them.
Cook the hash browns until they’re golden on both sides turning once. This should take around 6-8 minutes depending on your skillet. Repeat until you’ve used all the mixture, you might need to add some more butter to the skillet.
Keto Zucchini Hash Browns
- 1.5 lb Zucchini
- 1/2 tsp Salt
- 2 Egg
- 1/4 cup Parmesan Cheese grated
- 2 cloves Garlic minced or pressed
- 1/8 cup Butter
- Coarsely shred zucchini (about 4 cups) into a medium bowl, add salt and let it stand for 15 minutes. Squeeze excess moisture with hands.
- Add eggs, cheese and garlic.
- In a large skillet over medium heat, add 2 tablespoons of butter.
- Mound about 2 tablespoons of mixture and flatten in a skillet to form a patty. Add patties to the pan, but avoid overcrowding.
- Cook until golden then turn once and cook until golden about 6 – 8 minutes.
- Repeat until mixture is finished, add more butter to the pan if needed.