No, I didn’t start creating recipes for livestock.
If you have a food processor or enjoy accidently grating your fingers tips, this recipe reminds me of what vegetarian hash browns would taste like. Oh wait, hash browns are vegetarian.
Hash browns without the carbs – there we go. Make sure that a thick crust forms before flipping the zucchini…otherwise, your stuck with a pile of mush.
It’s not an appealing picture…but it tastes pretty good for mock hash browns!
5 medium zucchini (about 8 ounces each), ends trimmed
1 small clove garlic , minced or pressed through a garlic press (about 1/2 teaspoon)
1 tablespoon extra-virgin olive oil , plus 1 teaspoon, plus extra for serving, if desired
1 – 2 teaspoons fresh lemon juice from 1 lemon
Ground black pepper
2. Select the food processor blade that will result in long, thin strips (or hand-grate if you’re crazy). You should have about 10 cups of shredded zucchini. Toss zucchini with 1 1/2 teaspoons salt and place in colander set in medium bowl; let drain 5 to 10 minutes. Wrap zucchini in kitchen towel, in batches if necessary, and wring out excess moisture.
3. Place zucchini in medium bowl and break up any large clumps. Combine garlic with 2 teaspoons oil in small bowl; add mixture to zucchini and toss to combine thoroughly.
4. Heat remaining 2 teaspoons oil in 12-inch nonstick skillet over high heat until faint smoke appears. Add zucchini and spread evenly in pan with tongs; cook without stirring until bottom layer browns, about 2 minutes; stir well, breaking up any clumps with tongs, then cook until “new” bottom layer browns, about 2 minutes more. Off heat, stir in lemon juice and salt and pepper to taste. Serve immediately, drizzling with additional olive oil if desired.