Keto Recipe: Zucchini Hashbrowns

If you don’t know, I have been on a get healthy journey over the last few years. Exercise has made a difference, but the biggest lifestyle change I made was to my diet. Personally, I think the no-carb, low-carb, Keto is the best fit for me. I am always on the hunt for good Keto recipes and love sharing them with friends and clients.

Which is why I want to share this one with you today!

My favorite part is it was simple and delicious .

And I am so excited this is Keto friendly.

Thank you Lorry G. for sending this along and I hope you all enjoy it as much as we do!

Creamy Zucchini Hashbrowns


4 c. shredded zucchini (about 2 medium zucchini)
2 tsp. Fine sea salt
1 large egg, beaten
¾ c. grated Parmesan cheese (about 1 oz)
2 Tbsp. Chopped green onion
½ tsp. Cayenne pepper
¼ c. coconut oil or bacon fat, for frying


  1. Place zucchini in a medium sized bowl and toss with salt. Let sit for 10 to 15 minutes. Squeeze out any moisture and discard the liquid.
  2. Add the egg, Parmesan, green onion, and cayenne, if using. Mix well to combine.
  3. Heat the coconut oil in a large skillet over medium high heat. Using your hands, form the zucchini mixture into 4 cakes about 2 ½ inches in diameter and ½ inch thick. Place in the hot pan and fry for about 5 minutes per side, or until golden brown. Remove and place on a cooling rack (if you place them on a paper towel, they will get soggy).
  4. Serve the hollandaise.

I ate this so quickly that I didn’t get any pictures. Next time I will definitely snap a few to share. If you make this Keto hash brown recipe let me know how it turns out for you…and send me a picture! Post navigation

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