Zucchini Hash

I have to admit, I’ve been reluctant to write my first foodie post. I have been dreaming of this for years, but every time I think it’s time, insecurities surmount and I just continue waiting until I have the “perfect” recipe flip to post (for purposes of this blog a recipe flip is a recipe I find and adapt due to personal taste or for substitution of ingredients.) Well…the wait is over! It may not be perfect, but it was a flavor explosion in my mouth and I took pictures.

So my process today went like this…I need a vegetable with this. I have zucchini… I want something different, not the same old sautéed zucchini slices. Ah-ha! If I can made potato and sweet potato hash, why not zucchini hash?

I learned how to make hash browns from this blog post from Two Tarts: Baked Eggs with Hashbrown Crust. I had always been chopping my potatoes, but she said to grate them and finally it made sense how restaurants get the potato pieces so thin and crispy. Two more important notes I learned: use a skillet and dry your shredded veggie with paper towels or napkins; they crisp up better if you have removed as much liquid as possible.

1 medium zucchini
1 tsp garlic infused olive oil (or you add 1 clove garlic and sautée for 1 min)
1/2 tsp sea salt
1/4 tsp pepper (I prefer white because it has a subtler flavor)

1. Chop off the ends of the zucchini and grate it.20120608-090042.jpg
2. Dry the zucchini with a paper towel or napkin.
3. Heat the skillet to medium-high heat and add the oil.
4. Sautée the zucchini, flipping periodically to let it have time to brown.20120608-085518.jpg


5. Add salt and pepper to taste (I do it while browning the zucchini.)20120606-183706.jpg
Serve immediately, alone or over rice.20120608-090205.jpg
Here’s what I wish I knew before I started: If you’re cooking for more than one, you might want to double, or even triple the amount of zucchini. I realized when I was done that it was only enough for one, and since I was making dinner for two I served it over rice. As I was cooking I also had to reduce the heat to medium to keep the zucchini from sticking to the pan. I go a little overboard with the heat sometimes because as much as I like cooking, I don’t like to spend a lot of time in the kitchen. I like eating more, so I prefer to spend a bigger portion of my time around the table with family or friends.20120608-090221.jpg
I would definitely cook this again. The flavor was very garlicky, thanks to the infused olive oil I bought at the Farmer’s market, and he zucchini caramelized just enough to add an extra punch of flavor. My hubby isn’t a huge fan of zucchini but he said it was amazing. Try for yourself and let me know how it turns out. I ate mine over rice with some chicken tenders. Please leave a comment if you have any tips, questions, or great zucchini recipes. Here are a few that I have bookmarked: Zucchini Tots, Individual Zucchini Quiche (I’ve made this one with different veggies and cheese-I love the whole wheat crust), Dark Chocolate Zucchini Brownies.

Disclaimer: You should know that this is the first and only time I’ve made this recipe and I am a self-taught (mom-taught) cook. Here are some more photos.



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