The zucchini rosti are a delicious variation of potato rosti, the famous Swiss dish with potatoes, but based on zucchini.
Rosti are similar to pancakes, cooked with little oil, and made with zucchini they are light and tasty, perfect as an appetizer or as a side dish, very easy to make.
Read how to make zucchini rosti with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 21 oz zucchini
- 1 egg
- 1/4 cup all-purpose flour
- 1/4 cup Parmesan cheese (grated)
- 1 bunch parsley
- extra virgin olive oil
- salt
Preparation of Zucchini Rosti
Clean the parsley with damp paper towels and chop it.
Wash the zucchini, dry, trim, and grate them using a large hole grater.
Place them in a colander, salt and let them rest for ten minutes, then gather them in a clean cloth and squeeze them to remove excess water.Put them in a bowl and add the egg, flour, Parmesan, and chopped parsley, and mix thoroughly.
Heat a little extra virgin olive oil in a non-stick pan, add a generous spoonful of the mixture and flatten it with the back of the spoon to about 1/4 inch thick.Cook on both sides for about five minutes, until golden brown, then continue in the same way until all the mixture is used up.
Salt and serve your zucchini rosti immediately.
Notes
How versatile are zucchini in the kitchen? From appetizers, to first courses, to second courses, side dishes, and even some desserts: discover all of Chez Bibia’s zucchini recipes by clicking HERE.
If you want to stay up to date with all my recipes, without missing any, follow me also on my Facebook page that you can find by clicking HERE.
