Wash and peel zucchini. Grate Zucchini on a slaw grater. Squeeze zucchini in hands to remove as much moisture as possible. Mix in carbquik, mix well. Mixture should be dry. Place 2 tbsp butter in hot skillet and add hashbrown mixture. Brown on one side and flip over to brown the other side. Break hashbrowns up in skillet periodically to be sure all parts are thoroughly cooked, brown and crispy.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 2|
|Calories from Fat: 143 (61%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 31.1mg||10 %|
|Sodium 445.4mg||15 %|
|Potassium 227.1mg||6 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 18.7g|
|Protein 3.2g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 233
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