In article <4FjYf.9484$zk4.3281@trnddc05>,
"Julie Bove" > wrote:

> Has anyone tried mixing these two? I frequently get zucchini in my organic
> produce box and the only thing that seems to go over well in this house is
> zucchini bread. I do add a bit of zucchini to soup if I happen to have it
> around. And when I made lasagna (no more because of the food allergies) I'd
> add it to that. Otherwise my husband and daughter don't really care for it.
> They do like hash browns though. I was wondering if this would work since
> they sort of shred like a potato and they can be deep fried. Then again,
> they might not like the has browns because of the green bits in them. It
> was just a thought. Would be one way of making hash browns less carby. And
> yes, I know I could just try this myself but I was curious to know of anyone
> else has tried it and what the results were. I read somewhere about a
> person who always added carrots to their mashed potatoes. I did try that
> one and can't say that I cared for it.

I don't know about hashbrowns, but I've made "potato" pancakes with
zucchini. I suspect that the zucchini wouldn't hold its shape like
potatoes do in hashbrowns. You can minimize the green bits by peeling
the zucchini (and use the peels in soup).

--
AF
"Non Sequitur U has a really, really lousy debate team."
--artyw raises the bar on rec.sport.baseball