Zucchini and Carrot Hash is a savory side dish with a wonderful texture from shredded vegetables and a touch of sweetness from the carrots.
If your garden (or the farmers market) is overflowing with zucchini, this simple hash is a great way to use it up. I love zucchini in many preparations; this shredded version makes the vegetable almost pasta- or rice-like in texture, which helps kids and picky eaters enjoy it. The shredded carrots bring a natural sweetness that balances the squash, and a little garlic plus salt and pepper rounds out the flavor. Serve it alongside grilled meats, roasted chicken, or as part of a weeknight dinner for an easy, nutritious side.
This recipe has quickly become a favorite—we’ve made it multiple times already. Because the vegetables are shredded, the dish takes on a pleasing, tender texture that pairs well with bold mains. A tip: using a food processor with a shredding attachment speeds up prep and produces uniform shreds for quicker, more even cooking.
Enjoy this easy, flavorful way to use up zucchini and add a bright side to your meals!
Zucchini and Carrot Hash
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Ingredients
- 1 Tbsp butter, ghee, or olive oil
- 2 garlic cloves, minced (about 1 tsp)
- 2 carrots, shredded (about 1 ½ cups)
- 1 zucchini, shredded (about 2 cups)
- Salt and Pepper, to taste
Instructions
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Heat the butter or olive oil in a skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.
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Add the shredded carrots and sauté for about 2 minutes to begin softening.
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Stir in the shredded zucchini and continue to sauté for 2–3 minutes or until the vegetables reach your desired tenderness.
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Season with salt and pepper to taste and serve warm.
Notes
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