I was looking through the fridge, wondering what to fix for dinner and saw a container of raw, shredded zucchini leftover from something I’d made the day before. It looked a lot like hash browns. Mmmmm…hash browns. And so a plate of deliciousness was born.
Unfortunately, the zucchini didn’t quite behave like potatoes would in a similar situation, which I should have known, but they were still yummy, so I decided to call it hash…but not quite hash browns. I simply put about 1/2 tablespoon of Earth Balance in a skillet, then mixed 1-1/2 cups of shredded zucchini with about 1/8 teaspoon (or less) of salt, a little pepper (I used a pepper mix called Pepperman; it includes some spicy red pepper), and 1 teaspoon of nutritional yeast (totally optional but adds a hint of cheesy flavor). I then put the zucchini mix in the skillet on medium-high heat (after the Earth Balance melted) and let it get nice and brown. Very tasty!
Since my pile of zucchini cooked down to the size of a nice-sized scoop, I realized I needed a little more on my plate. So I picked out a fresh tomato from the garden and decided to try my hand at breading it. The result: I want more! In fact, I made a big batch the next night and shared it with my mom, and we ate it all! The zucchini is good, but as far as I’m concerned, the tomatoes are the star of this show!
- 1 small tomato, sliced
- 2 T. almond flour
- 1 tsp. nutritional yeast
- salt and pepper to taste
- Grease 10-inch skillet.
- Mix dry ingredients in a small bowl.
- Place each tomato slice in the dry mixture and coat on each side.
- Put coated tomato slices in the skillet on medium-high heat.
- Cook on each side until lightly browned.