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:
- Place the grated zucchini into a bowl and toss with 2 grams of salt, allow to sit for about 30 minutes.
- 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.
- Toss the strained zucchini with the cheeses and add pepper to taste.
- Heat a seasoned cast iron pan or non-stick frying pan to medium heat, then lower to medium-low.
- 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.
- Serve hot as a base for fish, steak, chicken or even a poached egg.
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.
There are no potatoes, but it does look like a perfectly cooked rösti!!! Excellent idea to cut down on carbs… and very creative too.
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I love Rösti and I have zucchini in my garden, I will try this. Pinned!
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Nice, I am always looking for new zucchini recipes and will try this. Pinned!
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I once was in a blog cooking recipe exchange with someone from Sweden. I had to make a recipe from her blog and visa versa. I had to make a rosti which was totally new to me. Love your zucchini version. Looks delicious.
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Great idea and it looks divine. Going to give this a try.
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Thanks Frank, I’ve made you Neapolitan Zucchini fritters quite often, they are always a huge hit. I usually make a large batch and then freeze them, so convenient.
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What a gorgeous pancake! I’m trying to determine what you’ve garnished it with in the picture. Prosciutto wrapped around a poached egg, topped with creme fraiche?
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Thank you. Your guess sounds incredible, Jeff, definitely going to give that a try in the future. It’s actually a piece of cod wrapped with Serrano ham with a dollop of Greek yogurt. The Rösti is extremely rich and I find the Greek yogurt really helps cut it.
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I don’t miss the potatoes. It’s zucchini season and this is perfect. GREG
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Rösti? Yes, please! I’ve had the potato version loads of times, but never zucchini — really, really like this idea. Healthier, of course, and I can see this having more depth of flavor. Need to try this — thanks.
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While of course I cannot resist a good potato Rösti (I mean, who can?), I won’t be able to say “no” to this zucchini variation. It looks and sounds delicious! Loving the addition of cheese.
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A fabulous Idea. I made Rosti once and it was uninspired. I’m pretty sure it was because the first time I ate it I was sitting outside on a dirt road in front of a café with the mountains in front of me, and cows were being herded with those gorgeous giant bells on. Nothing where I live can really compare to that!
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Yum!!! What a wonderful way to use up excess zucchini! Simple and delicious!!
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They look crispy and delicious. I love them with lots of Greek yoghurt.
angiesrecipes
http://angiesrecipes.blogspot.com
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