1.5 pounds or 4 cups of coarsely shredded zucchini
1/2 tsp salt
2 eggs or equivalent egg substitute
6 tbsp Parmesan cheese
- Combine zucchini with salt in a medium bowl; let stand for 15 minutes. Squeeze to press out moisture.
- Stir in eggs and cheese.
- Fry in skillet over medium high heat until golden brown on both sides. I use cooking spray but the original recipe calls for butter.
The first time I made these was a side dish but from then on it was a great alternative to eggs for PH1 breakfast. I have refrigerated them for several days and microwaved them as needed. They are not as good as right out of the pan but still tasty. You could add garlic, onion, or pepper to taste.
BTW - I don't usually like cooked zucchini at all, unless it is in quick bread, but I can happily eat it this way.