HASH BROWNED ZUCCHINI
Yield: 4 servings
1-1/2 pounds zucchini
1/2 teaspoon salt
2 eggs
6 tablespoons Parmesan cheese, grated
1 garlic clove, minced or pressed
1/4 cup butter
Coarsely shred zucchini (you
should have about 4 cups) and combine with 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 pan. Cook patties, turning once, until golden on both
sides (about 6 minutes).
Lift out and arrange on a
warm platter; keep warm.
Repeat to cook remaining
zucchini mixture, adding more butter as needed.
Per Serving: 213 Cal (72%
from Fat, 18% from Protein, 11% from Carb); 10 g Protein; 17 g
Tot Fat; 6 g Carb; 2 g Fiber; 174 mg Calcium; 1 mg Iron; 628 mg
Sodium; 162 mg Cholesterol
Weight Watcher Points - 4 Points
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