Monday, June 8, 2020

Baked Zucchini Hash Browns - [oil-free, gluten-free, vegan]

NOTE: You will need to place the bag of frozen hash browns and the frozen zucchini nests in the refrigerator the night before you plan to bake this. You want them to be totally defrosted. Squeeze out excess moisture.

Served 2 as a meal.

16-oz bag of frozen oil-free hash brown potatoes (only ingredient potatoes), defrosted overnight and excess moisture squeezed out
2 large freshly spiralized zucchini, roughly chopped or 6-8 frozen zucchini spiral nests (we got ours at Costco), defrosted overnight and excess moisture squeezed out
1/2 yellow onion, sliced thinly
2-3 t Frontier Coop Pizza Seasoning (salt-free)
salt to taste
diced avocado (optional)
Cholula sauce (optional)

Preheat the oven to 425 degrees.
Line a baking pan (with sides) with unbleached parchment paper.
In a large bowl, toss all of the ingredients together well.
Spread gently and evenly over the parchment paper-lined pan.
Bake for around 30 minutes, until the tops and edges are brown and crispy.
Serve immediately topped with avocado and Cholula sauce.

Disclosure: Mrs. Plant makes use of affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

No comments:

Post a Comment