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Archive for August 30th, 2021

I’m always on the lookout for low-carb options, not that I don’t love my carbs, they are just not as kind to me as alternatives, so I like to balance our intake with some low-carb options. I created this recipe when I had purchased too many zucchini’s and I thought it would make a nice alternative to the potato rösti that we are used to, I was wrong, it was significantly better than I expected. There is only cheese in this, no other binder! Other recipes use egg but it made a frittata-like pancake instead of rösti, which should be crispy on the outside, soft on the inside. This recipe is definitely a keeper! 

Zucchini Rösti

A KitchenInspirations Original Recipe

Makes 2 dinner portions or 4 appetizer portions

Ingredients:

  • 250 g zucchini, coarsely grated
  • 50 g Parmigiana, finely grated
  • 50 g Gruyère, coarsely grated
  • 2 g salt, divided
  • Pepper to taste

Directions:

  1. Place the grated zucchini into a bowl and toss with 2 grams of salt, allow to sit for about 30 minutes.
  2. Strain the zucchini and salt mixture and squeeze out as much water as you can. Taste for seasoning and add a little more salt if necessary, keeping in mind that some cheeses are saltier than others.
  3. Toss the strained zucchini with the cheeses and add pepper to taste.
  4. Heat a seasoned cast iron pan or non-stick frying pan to medium heat, then lower to medium-low.
  5. Add about half or a quarter of the zucchini mix to the pan and press down into a pancake about 1 cm tall. Cook until the edges are golden, gently loosen the cheese all around and beneath the patty, it may have stuck a little on the pan and flip repeat for the other side. 
  6. Serve hot as a base for fish, steak, chicken or even a poached egg.

Cheesy delicious goodness in every bite.

Notes:

  • Other cheese that would work: low moisture Mozzarella, Appenzeller, Cheddar etc. I would avoid feta, cream cheese, brie, etc.
  • There is no need for oil or butter, the cheese will render and the oils will help fry the Rösti.
  • If you don’t have time to wait for the salt to squeeze out all of the moisture from the zucchini, you may use it as is, just note that the inside will be much softer than if you had removed most of the moisture.
  • If you don’t have a seasoned cast iron pan or a non-stick pan, add a piece of parchment to the pan before adding the zucchini mixture, this will allow the cheese to caramelize and release from the pan easily.
  • I served Serrano ham wrapped cod with a dollop of Greek yogurt.

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