We really enjoy zucchini at our house. It can me made into a tasty dessert, deliscious dinner, lunch or breakfast, frozen, dried, or canned for latter use. So versitile!
This past week I've tried two new zucchini recipes and both were big hits. The one I;'m going to be sharing today almost even beat homemade doughnuts according to my 7 year old daughter.
it went like this:
Daughter- " This is the best breakfast I've ever had in my life!"
Dad- " It's really good. How can you go wrong with zucchini and sausage, but what about doughnuts?"
Daughter- " ok, maybe not better than donughnut, but it's gooood!"
Just so you know zucchini is my husbands fav veggie. Still, can anything beat fresh homemade doughnuts? I don't think so. Ok, I'm absolutely positive! So you know that when something almost does it has to be dang good!
The other great thing about this breakfast is that it is super easy. You know we all can appreciate some easy in our lives!
I hand cut all the little pieces of zucchini. Your probably thinking " hey Jaci, that doesn't sound easy." But it was, However, you can use the shredding attachment on your food proccessoor if you would like. If not, here is how I easily and quickly cut the zuchini into little shreds.
I cut the zucchini in half then cut each half in half length wise. Now there is a nice flat surface to rest on the cutting board. From here, cut each quarter of your zucchini length wise in strips about 1/8 in apart. 1/8 inch is what you should aim for but it's no big deal if it is little bigger or smaller. Keep all the little strips together as you cut as shown in the picture. Now you cut across your little zucchini strips perpendicular to your first cuts, about 1/8 inch apart. It uses a lot of words to explain, too many. I'm sure you probably took one look at the picture and knew what to do. Easy. And it is kinda fun too I have to admit.
Next, put all your little shreds into a collander placed in a bowl. My collander has little handles that stick out and allow it to sort of hang in the bowl. This is very helpful for the next step. Add some salt, 1-2 tsp, to draw out some of the water in the zucchini and mix into your shreds. The water will drain through the collander and into the bowl.
I leave my zucchini in the collander even while I'm cooking and the water continues to drain. Your zucchini will decrease to half the volume. Then it decreases more when you cook it so be sure to consider this.
For my family of nine I used just 1 1/4 large zucchinis. They were about 16-18 in long and 5- 6in in diameter. They shrink a lot.
Like I said we really enjoy zucchini so of course we freeze it and can it so we can enjoy it in the cooler months as well. Now this is my first time trying what I'm about to share with you but I'm pretty confident that it is going work well. The leftover zucchini shreds that I didn't cook, the other 3/4 of the second zucchini, plus I did three more, I'm giving the salt treatment to drain the water then freezing. Zucchini hash browns for this winter!
Please don't just put them all in a bag and freeze. You have to freeze them on a cookie sheet first, then you can put them in a bag or freezer safe container (better than single use plastic!).
Make sure that you freeze one thin layer at a time. The objective is to not have it freeze in one giant lump that needs an ice pick to break apart. Kinda important. Freeze in an uncrowded thin layer. Once frozen, place in your container and use as needed.
"Why?" you ask, "are you so sure that it is going to work?" Well, I noticed that once the shreds have been tossed in the salt and the water has been drained they have a very similar appearance as when they are blanched. You see, if you freeze fresh zucchini or any other vegetables the texture becomes weird and in some cases stringy. Not what we want.
Zucchini isn't quite as persnickety as say carrots, but they still do better with some attention. These little shreds open up more recipe options from our preserved zucchini. Big win!
Once the water is drained add pepper, garlic and a touch of cayenne to the shreds and mix. You shouldn't need much salt seeing as they have been soaking in it. Give it a try before you add anymore.
To cook the hash browns pour a Tbsp. of oil in a heavy bottomed frying pan. Add about 2 cups for a large frying pan. You don't want to crowd the zucchini or it will not brown very well. I spread it out, let it cook for a bit then flip it all over and repeat until there is lots of golden brown.
Continue coking in batches. Serve warm topped with sausage ( recipes below) and enjoy!
Let us know what you think about this recipe. Maybe you've thought of another way to use these zucchini hash browns. Please share in the comments below.
Happy clean eating!
Zucchini Hash Browns with Grass Finished Beef or Lamb Sausage
For the Zucchini Hashbrowns
1 large zucchini
Oil for frying
Cut Zucchini into shreds or shred in food processor. Place shreds in a colander place over a bowl. Add slat to zucchini and mix. Let sit for 10 minutes to allow water to drain. Press the zucchini to expel as much remaining water as possible. Add salt, pepper , and garlic to taste. Remember, you may not need any additional salt. Taste it to be sure. Add a little oil to a heavy bottom frying pan and heat to medium heat. Once the pan is heated up add 2 cups for a large frying pan. Spread the shreds out into a thin layer. Let cook for several minutes or until they start to brown. Turn them over and repeat. Repeat this process until all of the zucchini is nicely browned and slightly crispy.
For the Sausage
1 lb. grass finished beef or lamb
2 Tbsp maple syrup or brown sugar
1 1/2 tsp sea salt
1/2 tsp pepper
1/4 tsp ground sage or several fresh sage leaves finely chopped
1/4 tsp nutmeg
1/8 tsp cayenne
oil for cooking
Heat up the pan and add several Tbsps of olive oil. While the pan is heating up combine all the other ingredients in a bowl. Transfer to the pan and cook until slightly browned adding more oil as needed.
To serve place zucchini hashbrowns in center of plate and top with sausage. Garnish with sage leaves. Dig in!
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Hello, I'm Jaci. I love gardening and being outside in God's amazing creation. I'm passionate about whole foods and clean eating. I look forward to sharing my farming adventures and helping you reach your gardening goals!