On a recent trip to visit friends in Delavan, we traveled to New Glarus, a very Swiss town in central north Wisconsin. After visiting the New Glarus Brewery (which was very cool), we were quite hungry for some lunch, so we went into town and had a very delicious lunch at Glarner Stube. They make a Rösti potato dish that is out of this world: they stuff it with Swiss cheese (something like Appenzeller) and it was awesome! I knew I wanted to recreate this dish at home, but I really needed to get back to healthy eating, so I parked the idea for another time.
We had a dear friend and her hubby for brunch at the house and I wanted to make a healthier meal so I decided to experiment in making zucchini rösti (similar to rösti potatoes, a traditional Swiss treat). My dear friend is gluten intolerant so I decided to use coconut flour instead of the gluten free flour mix as I was also trying to keep the carbs low. This is a very flavourful dish, however, I would be lying if I said it was like rösti potatoes because the zucchini does not crisp up like potatoes do, but it is still quite tasty (although, it might if you pan fried it in a small amount of oil instead of non-stick spray). I know I will make this alternative for myself when I make the potato version for the carb lovers!
A tasty alternative to Rösti Potatoes.
Zucchini Rösti
A KitchenInspirations Original Recipe
Makes one Rösti about 20 cm or 8″ diametre.
Click here to print the recipe.
Ingredients:
- 430 g zucchini, grated (all the liquid squeezed out to about 350 g zucchini)
- 80 g sweet onion, thinly sliced
- 20 g coconut flour
- 5 g salt
- 3 tbsp egg white (or 1 egg)
- 1 clove garlic, minced
Directions:
- Combine grated and drained zucchini with the sliced onion and sprinkle with the coconut flour. Mix well.
- Combine salt, egg and minced garlic and mix well. Pour this mixture over the zucchini and combine well.
- Prepare a small frying pan with oil (or non-stick spray) and heat. Add the entire zucchini mixture into the hot frying pan and cook over medium heat, about 15 minutes. Flip and continue to cook for an additional 10-15 minutes until cooked through and golden on the edges.
Here are a few pics of our trip to New Glarus and the New Glarus Brewery.
-
- New Glarus Brewery
-
- Beer Kettles
-
- New Glarus Brewery Ground
-
- The gang.
-
- Glarner Stube Restaurant
I made your lovely recipe & liked them a lot! So special with the coconut flour & egg whites, so yummy too. Perfect!
LikeLike
We saw a lot of potato rosti in Switzerland—so yummy, but I always felt guilty eating my whole portion!! Thank goodness there was a lot of walking on that trip. But for back home, I love this healthier, zucchini version 🙂
P.S. I remember my in-laws talking about New Glarus. Hope to get there one day!
LikeLiked by 1 person
This really does look fantastic Eva! I do love roesti but there’s so much oil in restaurant versions!
LikeLiked by 1 person
Summer is here and I’ve been away so that means the zucchini in my garden have overtaken the place. Little do they know what’s in store! GREG
LikeLiked by 1 person
My SIL used to grow zucchini and she always let her crop get out of control, I never really liked the texture of those gigantic zucchini, the little ones we now get in the grocery stores have way better texture and flavour.
LikeLike
Sounds like a great idea, and l appreciate you trying to keep the carbs low, I think I will try this tomorrow for brekkie.
LikeLiked by 1 person
Thanks Ben, welcome to my little blog.
LikeLike
What an interesting idea for a dish! Love potato rösti, and I must admit I never thought of using any other veggie. But zucchini is a wonderful idea. And who cares if it’s not as crispy? Bet the flavor is good. Very creative — thanks.
LikeLiked by 1 person
Thank you for tour kind words John, I prefer a healthier dish so this ticked off many points for me. Next time I may stuff it with cheese, because I roll like that!
LikeLike
It seems you’ve had lots of fun! I hope their beer was good.
Wonderful idea to slim down this usually slightly oily dish (I love it with fried egg(s) on top…). The rösti look lovely and I’m sure delicious, but I can well believe what you say…. potatoes are potatoes 🙂 When I once made vegetable lasagne (with meat sauce, but replacing the pasta sheets with aubergines and courgettes), it was very good indeed but the pasta version was much much better… but I guess sometimes we have to make choices! Since then I put half pasta and half vegetables.
LikeLiked by 1 person
Thank you for your comment, Sissi. The brewery was a lot of fun but I am not much of a beer drinker so, they were OK. Doing half and half veggies and pasta is a great compromise, I may have to steal that idea from you!
LikeLike
These are so tasty and healthy too, Eva. A perfect treat if you go low carb.
LikeLiked by 1 person
Thanks you kindly Angie, I really enjoyed them.
LikeLike
I love anything made with zucchinis and its great to have a gluten free recipe already worked out for me when I need it . Thanks.
LikeLiked by 1 person
It’s quite tasty and I probably will make them even if I don’t make the potato version. Thank you for your comment.
LikeLike
They look so light and tasty! They’d be a great little appetizer, cut up into bite size pieces. Love the photos of the brewery. We tend to visit craft breweries too when we travel!
LikeLiked by 1 person
Thank you Michela, I hadn’t thought of them that way, what a great idea. Toronto has several micro breweries (6 or 7 near us in the Junction!). Have you and Kevin heard about the Brewery Passport from the App Store? Our friends say it is great value and you get to see Craft Breweries around TO that you may not normally see!
LikeLike