In a large skillet, heat the olive oil and saute the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove from the heat, taste, and add salt and pepper to taste. Add the parsley and olives, and adjust seasonings if necessary. Set aside.
In a separate bowl, mix the flour and parmesan. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture. Heat a skillet and add some oil for cooking. When the oil begins to sizzle, add the batter to the skillet (a la pancakes).
From here, you can work the hash browns much like pancakes. Carefully flip them over when they begin to brown. Don't allow them to burn. Between each set, inspect the pan to make sure there is enough oil so that you do not burn the next set. Serve the zucchini hash browns with fresh tomato slices or salsa.
Makes: 4 servings
By Connie from Cotter, AR
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