Recipe courtesy of Curtis Aikens
Recipe courtesy of Curtis Aikens
Watch how to make this recipe.
Zucchini Hash
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- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 80
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 394 mg
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 80
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 394 mg
Ingredients
Directions
- Place the grated zucchini in the middle of a kitchen towel. Twist the ends together and squeeze the juices out of the vegetable. In a large skillet over medium-high heat, heat the 1 tablespoon of the oil with garlic. Saute the zucchini, dill and salt and pepper until tender but still crisp. Toss the zucchini with remaining oil and check seasoning. Top with parsley.
