Zucchini Hash Browns

Ingredients

‍

Berry-Nana Smoothie:

2 cups frozen mixed berries

1 cup lowfat vanilla yogurt

1/2 cup orange juice

2 teaspoons honey, optional

2 frozen ripe bananas

Zucchini "Hash Browns":

1 1/2 tablespoons extra-virgin olive oil

1 medium onion, diced

2 teaspoons finely chopped fresh sage

1 large clove garlic, minced

1 small jalapeno pepper, minced with some seeds

2 teaspoons white wine vinegar

3 large zucchini or yellow summer squash, cut into 1/2-inch pieces

Kosher salt and freshly ground black pepper

1/4 cup chopped roasted red pepper

1/4 cup chopped fresh parsley or cilantro

8 large eggs

4 slices whole wheat bread, toasted

‍

Directions

1. To make the smoothies, combine the berries, yogurt, orange juice, honey, and bananas in a blender until smooth. Refrigerate until ready to serve, dividing evenly among four glasses.
2. Heat the oil in a large nonstick skillet over medium-high heat for the "hash browns." Cook, stirring occasionally, until the onions are tender and lightly caramelized, about 6 minutes. Cook, stirring constantly, until the sage, garlic, and jalapenos are fragrant about 30 seconds. Stir in the vinegar, squash, 3/4 teaspoon salt, and a pinch of pepper. Cover and heat, stirring occasionally, for 6 to 8 minutes, or until the squash begins to soften. Remove the lid and stir in half of the parsley and the red pepper. Cook for another 6 to 8 minutes, or until the squash is tender and gently browned. Turn off the heat.
3. Using a measuring cup or the back of a ladle, make 8 little indentations in the squash. In the indentations, crack the eggs and season with salt and pepper. Return the pan to medium heat, cover, and simmer for 4 minutes, or until the egg whites are set but the yolks are still runny.
4. Using four dishes, evenly distribute the "hash browns" and eggs. Serve each with 1 slice of toast and a smoothie.

‍

‍

#EasyRecipe #ZucchiniHashBrowns #Healthy #HongKong #GuardianFitnessHK #hkfitness

‍