Zucchini Hash

Zucchini Hash

There’s something about the humble zucchini that gets elevated with these fritters. If it’s late summer and you have a bumper crop of zucchini, definitely make these Zucchini hash to use them up.

Yields5 Servings
Prep Time10 minsCook Time8 minsTotal Time18 mins

 2 medium zucchini, shredded
 3 eggs
 1 tbsp coconut flour
 ½ tsp sea salt
 ¼ tsp freshly ground black pepper
 2 tsp coconut oil

1

Shred zucchini with a box grater or in a food processor and set aside. Blot dry with a paper towel.

2

In a large bowl, beat eggs together.

3

Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.

4

Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg mixture.

5

Meanwhile, set a large frying pan over medium-low heat. When hot, add coconut oil to coat the bottom of the pan.

6

Spoon the mixture into the pan in desired sized hash browns. Saute until light brown and then flip.

7

Serve warm or at room temperature.

Nutrition Facts

Servings 5

Ingredients

 2 medium zucchini, shredded
 3 eggs
 1 tbsp coconut flour
 ½ tsp sea salt
 ¼ tsp freshly ground black pepper
 2 tsp coconut oil

Directions

1

Shred zucchini with a box grater or in a food processor and set aside. Blot dry with a paper towel.

2

In a large bowl, beat eggs together.

3

Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.

4

Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg mixture.

5

Meanwhile, set a large frying pan over medium-low heat. When hot, add coconut oil to coat the bottom of the pan.

6

Spoon the mixture into the pan in desired sized hash browns. Saute until light brown and then flip.

7

Serve warm or at room temperature.

Zucchini Hash

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