Ingredients

For the Zucchini Hash Browns

• 4 medium zucchinis
• 1 teaspoon sea salt
• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup grated dairy-free parmesan alternative (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 3 tablespoons avocado oil for frying

For the Garlic Aioli

• 1/2 cup avocado-oil mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• Pinch sea salt
• Pinch black pepper

Instructions

1. Grate 4 medium zucchini using a box grater. Toss zucchini with 1 tsp sea salt and let sit for 10 minutes.
2. Transfer zucchini into a clean kitchen towel and squeeze out as much liquid as possible.
3. Place zucchini into a mixing bowl. Add 2 eggs, 1/2 cup almond flour, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 2 tbsp parsley, and 1/4 cup dairy-free parmesan if using.
4. Heat 1/2 cup avocado oil in a skillet over medium heat. Form mixture into hash brown patties. Fry 3–4 minutes per side until deeply golden and crispy.
5. In a separate bowl combine 1/2 cup avocado oil mayonnaise, 2 cloves garlic, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, pinch sea salt, and pinch black pepper.