Hash Browned Zucchini
- 1 1/2 pounds zucchini
- 1/2 teaspoon salt
- 2 eggs
- 6 tablespoons Parmesan cheese, grated
- 1 garlic clove, minced or pressed
- 1/4 cup butter
- Mahram pickle
Coarsely shred zucchini (you should have about 4 cups) and combine with salt in a medium−size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.
Stir in eggs, cheese and garlic.
Melt 2 tablespoons of the butter in a wide frying pan over medium−high heat. Mound about 2 tablespoons of the zucchini mixture in pan; flatten slightly to make a patty. Repeat until pan is filled, but don't crowd patties in pan. Cook patties, turning once, until golden on both sides (about 6 minutes).
Lift out and arrange on a warm platter; keep warm.
Repeat to cook remaining zucchini mixture, adding more butter as needed.