Rosti of courgettes

Baked zucchini rosti is a light and tasty side dish, also perfect for serving vegetables as an alternative.

Baked zucchini rosti is a light and quick recipe, perfect for those who want a light dish that is tasty and tasty at the same time.

Rosti does not contain eggs and for this reason it is perfect for those who are intolerant to this ingredient. To further flavor the rosti recipe, I recommend using spices and aromatic herbs in order to also reduce the presence of salt.

The original recipe for rosti involves preparing it with potatoes, which makes it a delicious but high-calorie dish. I want to give you a variation of the typical Swiss dish , using courgettes. And so my version of the zucchini rosti light was born, a delicious recipe!

Preparation of light zucchini rosti

1. Start by peeling the courgettes then wash them under cold running water, dry them well and grate them with the help of a grater with large holes . Transfer the grated zucchini into a large bowl, add the grated Parmesan cheese, the spices, a drizzle of extra virgin olive oil and the salt.
2. Mix well to mix all the ingredients. Line a baking tray with parchment paper, using a pastry cup to form disks with the zucchini mixture obtained previously. Lightly crush the vegetable rosti and continue until the dough is used up.
3. Bake in a preheated oven at 200°C and cook the revisited Swiss rosti for about 20 minutes, being careful to turn them halfway through cooking for perfect browning on both sides.

Remove the zucchini rosti from the oven, let them cool slightly and serve. Enjoy your meal!

If you liked this recipe, you can also try the potato and zucchini curry rosti.

storage

We recommend keeping the rosti in the fridge, once it has cooled down, for a maximum of 1-2 days and well covered in aluminum foil. We do not recommend freezing in the freezer.

Riproduzione riservata © - WT