But now, I can make ACD-friendly hashbrowns out of zucchinis, which I happen to have an enormous supply of in my garden. It was by accident that I discovered that zucchinis make a good substitute for potatoes in hashbrowns.
I was drying some shredded zucchini in the oven as an ingredient for a veggie pizza crust. I looked at those shredded zucchinis crisping in the oven and suddenly, they looked like hashbrowns.
These days, whenever I pick a good-sized zucchini from the garden, I shred it up in the food processor and make it into Zucchini Hashbrowns.
Ingredients (for 1 serving):
- Shredded zucchini from 2 medium-sized (or larger) unpeeled zucchinis
- 1/2 cup chopped onion, red and green peppers
- salt and pepper to taste
- Fresh basil or parsley for garnish
- olive oil pan spray
- Preheat the oven to 350 degrees.
- Spread the shredded zucchini on a large baking sheet, sprayed with pan spray
- Sprinkle with salt and pepper
- Spray the zucchini with olive oil. Use an olive oil mister or purchased pan spray.
- Bake the zucchini until browned and crispy.
- In the meantime, saute the onion and pepper in a skillet.
- Add the crisp zucchini shreds to the skillet and mix.
- Garnish with fresh herbs for serving.