Crispy Zucchini Hash Browns Recipe – Easy, Healthy & Low-Carb

If you’re looking to switch up your morning routine or sneak more veggies into your diet, this Zucchini Hash Browns Recipe is a perfect solution. These crispy, golden patties are packed with flavor, simple to make, and offer a nutritious twist on the traditional potato hash browns. Perfect for a gluten-free, low-carb, and vegetarian breakfast or brunch, these zucchini hash browns are great served on their own, with eggs, or even topped with avocado or sour cream.

Zucchini is a versatile and low-calorie vegetable rich in fiber and antioxidants. When grated and combined with a few staple ingredients, it transforms into a delightful crispy treat. Whether you’re following a keto lifestyle or just want to add variety to your breakfast table, this recipe deserves a spot on your menu.

 Recipe Overview

• Prep Time: 15 minutes

• Active Time: 10 minutes

• Resting Time: 10 minutes (for zucchini to release moisture)

• Total Time: 35 minutes

• Servings: 4

• Cuisine: American

• Course: Breakfast, Brunch, Snack

• Calories: 120 kcal per serving

 Ingredients

• 2 medium zucchini (about 2 cups grated)

• 1/2 teaspoon salt (for sweating the zucchini)

• 1/4 cup grated Parmesan cheese (optional but adds flavor)

• 1/4 cup all-purpose flour (can substitute almond or oat flour for gluten-free)

• 1 large egg

• 2 tablespoons finely chopped green onion or chives

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• 2 tablespoons olive oil or avocado oil (for frying)

Optional toppings:

• Sour cream or Greek yogurt

• Hot sauce

• Fresh herbs (parsley, dill, or chives)

 Equipment Needed

• Box grater or food processor

• Cheesecloth or clean kitchen towel

• Mixing bowl

• Frying pan or skillet

• Spatula

• Paper towels (for draining excess oil)

 Instructions

1. Grate the Zucchini

   • Using a box grater or food processor, grate the zucchini and place it in a large bowl.

   • Sprinkle with 1/2 teaspoon salt and mix. Let sit for 10 minutes to draw out excess moisture.

2. Remove Excess Moisture

   • Place the grated zucchini in a cheesecloth, nut milk bag, or clean kitchen towel and squeeze out as much liquid as possible.

   • This step is crucial—excess water can prevent the hash browns from crisping properly.

3. Mix the Ingredients

   • In a clean bowl, combine the drained zucchini, Parmesan cheese, flour, egg, green onions, garlic powder, and black pepper.

   • Mix thoroughly until a cohesive batter forms.

4. Preheat the Pan

   • Heat 2 tablespoons of oil in a non-stick skillet over medium heat.

5. Cook the Hash Browns

   • Scoop 2–3 tablespoons of the mixture into the pan and flatten with a spatula to form patties.

   • Cook for 3–4 minutes on each side or until golden brown and crisp.

6. Drain and Serve

   • Transfer to a plate lined with paper towels to drain excess oil.

   • Serve hot with your favorite toppings or as a side dish.

  Nutrition (per serving)

• Calories: 120 kcal

• Carbohydrates: 8g

• Protein: 5g

• Fat: 8g

• Fiber: 1g

• Sugar: 2g

• Sodium: 200mg

(Values may vary based on toppings and oil used.)

 Tips & Variations

• Keto Version: Use almond flour instead of all-purpose flour.

• Cheese Lover? Add shredded cheddar or mozzarella to the mix.

• Extra Veggies: Incorporate grated carrots or finely chopped spinach.

• Baking Option: Instead of frying, you can bake the patties at 400°F (200°C) for 20–25 minutes, flipping halfway through for even crispness.

• Air Fryer Method: Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.

 Why You’ll Love This Zucchini Hash Browns Recipe

• Healthy and Low Carb: A nutritious alternative to potato-based hash browns.

• Great Use for Garden Zucchini: Especially during summer when zucchinis are abundant.

• Kid-Friendly: A sneaky way to add veggies to your child’s meal.

• Freezer-Friendly: Make a large batch and freeze the leftovers for a quick breakfast.

  Serving Suggestions

• With poached or fried eggs and avocado for a complete breakfast.

• As a light lunch with a side salad and hummus.

• Topped with smoked salmon and cream cheese for a brunch twist.

• As an appetizer with a yogurt-based dip or tzatziki.

  Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• To reheat, warm in a skillet for 2–3 minutes per side or pop into an air fryer for a crispy finish.

• Freeze cooked patties by separating them with parchment paper and storing in a zip-lock bag for up to 2 months.

   Final Thoughts

This Zucchini Hash Browns Recipe is a fantastic way to enjoy comfort food with a healthy twist. They’re easy to prepare, versatile, and satisfyingly crispy. Whether you’re trying to cut down on carbs, add more veggies to your diet, or simply explore new breakfast ideas, these zucchini hash browns are sure to become a household favorite.