Best 3 Simple Keto Zucchini Hash Recipes
**Ketogenic Dieters Rejoice! A Medley of Zucchini Hash Recipes Beckons You.**
Welcome to a culinary wonderland where taste buds dance with joy and nutritional goals are met with effortless ease. Presenting a symphony of zucchini hash recipes, meticulously crafted for those on a ketogenic journey. This delectable dish not only satiates your cravings but also nourishes your body with an abundance of healthy fats and minimal carbohydrates.
Indulge in a symphony of flavors with our classic zucchini hash recipe, where tender zucchini, crispy peppers, and aromatic onions unite in a skillet, kissed with butter and seasoned to perfection. Craving a zesty twist? Our Mexican-inspired zucchini hash tantalizes taste buds with a blend of spices, sun-dried tomatoes, and creamy avocado, all harmoniously dancing on a bed of sautéed zucchini.
For those seeking a protein-packed delight, our bacon and sausage zucchini hash is a carnivore's dream come true. Crispy bacon and savory sausage join forces with zucchini, peppers, and a touch of heat, creating a hearty and satisfying meal that keeps you energized throughout the day. And for a vegetarian twist, our veggie-packed zucchini hash bursts with a kaleidoscope of colorful vegetables, each bite revealing a symphony of flavors and textures.
No matter your dietary preferences, this collection of zucchini hash recipes has something for everyone. Embark on a culinary adventure today and discover a new favorite dish that nourishes your body and soul.
ZUCCHINI HASH BROWNS
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
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
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
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
SIMPLE KETO ZUCCHINI HASH
This recipe makes an amazing side dish. Flavorful and high in healthy fat, it is a great complement to a meat or other high-protein main dish. If you like the flavors of zucchini and chili powder and miss the texture of mashed potatoes, try this one.
Provided by Heather Petersen
Categories Scrambled Eggs
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine zucchini with coconut oil and butter in a medium skillet over medium heat. Add Parmesan cheese, chili powder, salt, and cayenne pepper. Stir until cheese melts.
- Reduce heat to low and add eggs; stir quickly until fully mixed in. Increase heat back to medium and cook, stirring and flipping occasionally, until edges of the hash are lightly browned, about 15 minutes.
Nutrition Facts : Calories 200.3 calories, Carbohydrate 5 g, Cholesterol 106.5 mg, Fat 17.9 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 12.7 g, Sodium 616 mg, Sugar 2.4 g
Tips:
- Use a large skillet or griddle. This will help the hash to cook evenly and prevent it from getting too crowded.
- Shred the zucchini using a box grater. This will create long, thin strands that will cook quickly and evenly.
- Press the zucchini to remove excess moisture. This will help the hash to brown and crisp up.
- Season the hash liberally with salt and pepper. This will help to bring out the flavor of the vegetables.
- Cook the hash over medium-high heat. This will help to create a nice sear on the vegetables and prevent them from becoming mushy.
- Stir the hash frequently. This will help to ensure that it cooks evenly and prevents it from sticking to the pan.
- Serve the hash immediately. This is when it is at its best, with a crispy exterior and a tender interior.
Conclusion:
Keto zucchini hash is a quick, easy, and delicious low-carb breakfast or lunch recipe. It is packed with healthy vegetables and is a great way to start your day or power you through your afternoon. With its simple ingredients and straightforward preparation, this hash is sure to become a regular in your keto meal rotation.
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