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Zucchini Hash Browns

Swap out traditional potatoes for zucchini in these crispy and flavorful hash browns, perfect for breakfast or brunch. Parmesean cheese adds both depth of flavor and a crispy, lacy edges.

Tasty Team
92% would make again
Zucchini Hash Browns


for 6 servings

  • 2 zucchinis
  • salt, to taste
  • ½ cup parmesan cheese (55 g), grated
  • ⅓ cup fresh chives (15 g)
  • 1 teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 egg

Nutrition Info

  • Calories 60
  • Fat 3g
  • Carbs 2g
  • Fiber 1g
  • Sugar 1g
  • Protein 5g

Estimated values based on one serving size.


  1. Preheat oven to 400°F/200°C.
  2. Using a box grater, grate the zucchini on the coarse side.
  3. Transfer the grated zucchini to a large bowl and sprinkle with salt. Mix the zucchini and set aside for 20 minutes while the salt draws moisture from the zucchini.
  4. Transfer the zucchini to a large kitchen towel and strain the excess liquid into a bowl.
  5. Place the zucchini back to the large bowl and toss in the chives, parmesan, oregano, garlic powder, black pepper, and egg, and mix until well combined.
  6. Portion the zucchini mixture into 6 even hash brown patties on a parchment-lined baking sheet.
  7. Bake for 35 minutes, until golden brown.
  8. Cool the hash browns for 10-15 minutes to set.
  9. Serve with desired dipping sauce.
  10. Enjoy!
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Zucchini Hash Browns