Best Zucchini Hashbrown Cakes Recipes

ZUCCHINI HASH BROWNS

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.

ZUCCHINI CAKES WITH HERB SOUR CREAM

Steps:

• Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
• Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
• In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.

ZUCCHINI "HASH BROWNS" AND 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 HASHBROWN CAKES

Steps:

• 1. In a bowl, combine zucchini, onion and egg. Add soy powder or flour, one tablespoon at a time, until mixture holds together. (Sometimes I have had to add a little more.) Stir in cheese, salt and pepper.
• 2. Melt butter in skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet and flatten with spatula. Cook until crispy and brown, turn and cook the other side. Make sure you don't turn them too soon or they will fall apart.
• 3. Serve with butter and/or sour cream.

ZUCCHINI CAKES

Steps:

• Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You'll need about 4 cups shredded zucchini.)
• Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
• Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
• Grate the onion into the bowl using the large holes of the box grater.
• Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
• Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
• Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can't fit all six into your skillet, you'll need a little more oil for the second batch.

HASH BROWNS ZUCCHINI

Steps:

• Coarsely shred zucchini (you should have about 4 cups) and combine with the salt in a medium size bowl.
• Let stand for 15 minutes.
• Squeeze with your hands to press out moisture.
• Stir in eggs, cheese, and garlic.
• Melt 2 tablespoons of the butter in a wide frying pan over medium-high heat.
• Mound about 2 tablespoons of the zucchini mixture in pan, flatten slightly to make a patty.
• Repeat until pan is filled, but don't crowd patties in the pan.
• Cook patties, turning once, until golden on both sides (about 6 minutes.) Remove to a serving platter and keep warm.
• Repeat with remaining zucchini mixture and add more butter as needed.

ZUCCHINI CAKE

Steps:

• In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.

ZUCCHINI HASH BROWNS

Steps:

• Shredd the zucchini as you would potatoes for hash browns.
• Mix all ingredients together in a large bowl.
• Place on a George Foreman Grill in 1/2 cup portions. Cook for about 7 minutes or until golden brown. Note: If you do not have a George Foreman, you can pan fry each side until golden brown. Frying them is still tasty but less healthy (because of the oil), and they fall apart more easily.

ZUCCHINI CAKES

Steps:

• In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.

EASY ZUCCHINI CAKES

Steps:

• Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
• Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
• Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.