Baked Faux Rösti of Zucchini: The Lighter, Tastier Version of the Classic Swiss Dish
Autumn has officially arrived and, though with a touch of nostalgia, it’s time to put summer salads aside and focus on warmer, cozier dishes. Today I propose my personal reinterpretation of an icon of Swiss cuisine: the Rösti, but in a “faux” and decidedly lighter version!
What is traditional Rösti?
For those who don’t know it, Rösti is a typical Swiss dish (also much loved in Germany) made from grated potatoes fried in a pan until a golden, crispy crust forms. In Switzerland it’s the king of breakfast; elsewhere in Europe it’s a perfect vegetarian side to accompany meat dishes.
My version: Zucchini, Ricotta and Pecorino Rösti
As you know, I love to personalize recipes to make them easier to digest without sacrificing flavor. My alternative Rösti abandons potatoes and frying in favor of Mediterranean ingredients and a perfectly baked preparation:
Base: Zucchini linguine.
Soft center: Ricotta and Pecorino to add character and a velvety texture.
Gourmet touch: Black olives and cherry tomatoes for a burst of flavor.
The secret to a perfect crust (without frying!)
The Rösti challenge is crispness. To simulate the typical fried texture without weighing the dish down, I used a clever trick: a light sprinkle of breadcrumbs flavored with turmeric. The result? A beautiful golden color and an irresistible aroma that will win over even traditionalists!
Why try it?
It’s a versatile and easily digestible recipe: just press the mixture into a shallow baking pan like an omelet and bake. It’s ideal for a quick dinner, an original appetizer or a rich side the whole family will love.
All “vegetarian” recipes are made without meat and/or fish (N.B. other animal protein foods such as eggs and cheeses may be used).
Other similar recipes:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Central European
- Seasonality: Spring, Summer and Autumn
Ingredients
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- 6 white zucchinis
- 1 1/4 cups sheep ricotta
- 7 oz cherry tomatoes
- 1.4 oz Sicilian pecorino (grated + 2 tablespoons)
- 5 black olives
- to taste ground nutmeg
- 1.4 oz breadcrumbs (about 1/3 cup)
- 2 teaspoons turmeric powder
- 3 tablespoons butter
- to taste black pepper
- to taste salt
Tools
- 1 Spiralizer
- 1 Sieve
- Kitchen scissors
- 1 Mixing bowl
- 1 Spoon
- 1 Baking pan
Preparation
Wash and trim the zucchinis. Using an electric spiralizer or a spiral vegetable slicer, create linguine-shaped strands. Alternatively, you can use a vegetable peeler or grate them. Shorten them with kitchen scissors, salt them and let them rest in a colander for 30 minutes.
Meanwhile, in a mixing bowl, work the ricotta with the grated pecorino, a pinch of nutmeg, a pinch of salt and a grind of pepper.
Squeeze the zucchini linguine very well to remove excess water and mix them with the ricotta cream.
In a previously buttered shallow baking pan, arrange the zucchini linguine with the ricotta, pressing them down. Then add the cherry tomatoes halved, the pitted olives and adjust the salt. Cover the entire surface with the remaining grated pecorino and the breadcrumbs flavored with turmeric.
Place in a preheated convection oven at 356°F for 20 minutes or until a light crust has formed on the surface. Then remove from the oven.
And voilà… the faux zucchini and ricotta rösti is ready to be enjoyed!
Enjoy! From La Cucina di FeFè!
Storage
👉The faux zucchini and ricotta rösti keeps in the fridge in suitable refrigerated containers for 3-4 days maximum.
1. Can I substitute the pecorino?
Certainly! If you prefer a milder taste, you can use Parmigiano Reggiano. If you want a more “northern” touch, try grated Emmental.
2. Can the zucchini Rösti be prepared in advance?
Yes, it’s also great served warm. You can prepare it in the afternoon and reheat it in the oven for 5 minutes before serving to restore the surface crispness.
3. Can I make the Rösti gluten-free and how?
Certainly, just replace the breadcrumbs with certified gluten-free breadcrumbs or use medium-grind cornmeal (fioretto) which will give the same surface crunchiness.
