Best Zucchini Hash Browns And Eggs Recipes

ZUCCHINI "HASH BROWNS" AND EGGS

Zucchini

This is a version of the Summer Squash Skillet Saute ... basically with eggs baked in.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 teaspoons finely chopped fresh sage
1 large clove garlic, minced
1 small jalapeno pepper, minced with some seeds
3 large zucchini or yellow summer squash, cut into 1/2-inch pieces
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh parsley or cilantro
8 large eggs

Steps:

Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the squash, vinegar, 3/4 teaspoon salt and a few grinds of pepper and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
Sprinkle with the remaining parsley and serve.

ZUCCHINI "HASH BROWNS" AND EGGS WITH BERRY-NANA SMOOTHIE

Zucchini

You won't even miss the potatoes in this delicious, green hash!

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 cups frozen mixed berries
1 cup lowfat vanilla yogurt
1/2 cup orange juice
2 teaspoons honey, optional
2 frozen ripe bananas
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 teaspoons finely chopped fresh sage
1 large clove garlic, minced
1 small jalapeno pepper, minced with some seeds
2 teaspoons white wine vinegar
3 large zucchini or yellow summer squash, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh parsley or cilantro
8 large eggs
4 slices whole wheat bread, toasted

Steps:

For the smoothies: Combine the berries, yogurt, orange juice, honey and bananas together in a blender, and puree until smooth. Divide evenly among four glasses and refrigerate until ready to serve.
For the "hash browns": Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the vinegar, squash, 3/4 teaspoon salt and some pepper, and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
Divide the "hash browns" and eggs evenly among four plates. Serve each with a smoothie and 1 slice of toast.

Nutrition Facts : Calories 480 calorie, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 375 milligrams, Sodium 720 milligrams, Carbohydrate 60 grams, Fiber 8 grams, Protein 24 grams