Healthy Living How To

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Zucchini Hash Rounds

By 14 Comments

Dear Zucchini Farmer, I am writing to thank you for growing this delicious and versatile vegetable. Just this week, I made healthy Double Chocolate Muffins that were made moist by adding zucchini. I also was able to ditch gluten and wheat loaded pasta, by making noodles from zucchini. Finally, this morning, my eggs and bacon were made complete with Zucchini Hash Rounds. Because of you and your vegetable growing expertise, I am able to sustain my low-carb lifestyle with ease. ♥ Vanessa

Just this week I spotted what appeared to be a nice quality, stainless steel, mandoline slicer for $9.99 at Marshall's. I have been pining for one ever since I was at my in-laws over the 4th of July, and watched my mother-in-law, perfectly slice a cucumber in seconds flat.

Now, my husband would tell you I used up my kitchen appliance/gadget budget last year, after buying a Vitamix, pressure cooker, stainless steel mixing bowls as well as two sets each of stainless steel measuring spoons and measuring cups. Oh yeah, and a stainless steel rack to store all my toys on. I didn't necessarily “need” another kitchen gadget, but this wasn't just an adjustable slicer, it also had a julienne peeler with two different widths on it as well. And I wanted it.

My $9.99 purchase was quickly justified when I realized what a deal I scored. I came home do some searching online, only to realize this gadget retails for $45.00. I saved nearly 80%!!

I quickly impressed my husband by using it to slice zucchini and peppers for a mixed green salad. I didn't get a chance to impress him with these healthy Zucchini Hash Rounds, as he's at work, but he admired the picture and made me promise to make them over the weekend.

I turned the adjustable dial on my fancy new mandoline slicer to the small julienne setting and in about 5 seconds had a pile of zucchini that was just perfect for making hash rounds. Let's make some, shall we?

Picture

Zucchini Hash Rounds

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 2

Ingredients

  • 2 Slices Pastured Thick-Cut Bacon
  • 1 cup Organic Zucchini, Julienned
  • 1 Large Organic Egg
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Onion Powder
  • Pinch Celtic Sea Salt
  • Pinch Black Pepper

Directions

  1. In skillet cook two slices of bacon, reserving leftover grease.
  2. Eat bacon.
  3. In small bowl, scramble egg and spices.
  4. Add zucchini and mix well.
  5. Plop four equal size zucchini rounds in hot bacon grease.
  6. Bake over medium-high heat turning once brown.
  7. Sprinkle with a little Celtic sea salt and serve.

Comments

  1. These were amazing. Granted, I did use fresh garlic and leeks instead of dried versions. Thank you for posting. (Fyi I found your recipe via a friend on Pinterest.)

    Reply

  3. Ha! Love step #2 as well!!!
    Vanessa, I just read somewhere recently the zucchini is one of the highest GMO vegetables? Have you heard anything like that?
    I use zucchini just like you do, for EVERYTHING, so it was just really dissapointing to hear that…

    Reply

  4. I made this today for lunch and it was delish! I am back at the office now, all smelling like bacon, and I just don’t care 😉

    Reply

  6. I finally made these last night – FABULOUS! Hubby asked me to make four more so he could take them to work today. I learned something when I made the second batch. The first time, I spread my zucchini on paper towels to dry the excess water, then mixed with the egg and fried. With the second batch I didn’t do that, and the results were still browned but not crispy like the first batch. So I’d definitely recommend the drying-out period before mixing and cooking.

    Reply

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