Zucchini Rosti: the tasty and light recipe

Total time: 25 Min
Difficulty: Low
Serves: 8 people
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By Cookist

Zucchini rosti is a tasty yet light recipe, very similar to a vegetable fritter. You can serve it hot, but also cold, as an appetizer or on a buffet table for an aperitif. The zucchini version is a variant of the classic potato rosti, typical of Switzerland, Austria and South Tyrol. Quick and easy recipe, you only need to mix grated zucchini, egg, flour, parmesan cheese, and herbs, before pan-frying them.

You can prepare them for a fast meal, but also, why not, to stuff sandwiches or focaccia bread. Indulge yourself with the vegetables you prefer to prepare delicious rosti, even with different flavors. Children will enjoy these delicious fritters, a good way to make them eat vegetables.


For a lighter version of zucchini rosti, you can bake them in the oven, with the same type of preparation. They will be equally crunchy and tasty. Bake the fritters at 200° C for about 20 minutes, turning them halfway through cooking for a crispy browning on both sides.

If you don't want to use eggs, you can also leave them out or add only the egg white.

To reduce the amount of salt, you can replace part of it with mixed spices, to add to the grated zucchini mixture.

If you are preparing rosti for a buffet, try to make the fritters as accurate and presentable as possible. To do this, help yourself with a pasta bowl, then flatten the surface slightly with the back of a spoon.

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600 g
30 g
Grated parmesan cheese
30 g
1 bunch
Extra virgin olive oil

How to make Zucchini Rosti

Wash the zucchini well and cut the ends. Grate them. Drain them and dry them well with a clean cloth and paper towels. Salt and set aside.

In a bowl, pour the grated zucchini and add 1 large egg, the flour, the grated Parmesan cheese and a sprig of chopped parsley. Season with salt and pepper.

Mix well.

In a non-stick pan, heat 2 tablespoons of extra virgin olive oil and pour the mixture a bit at a time, helping yourself with a spoon. Form small circles and squeeze them slightly with the back of the spoon, taking care to space them well apart.

Cook all the rosti for about 5 minutes on low heat. Turn occasionally, until they are golden brown on both sides.

Once ready, transfer them to absorbent paper and let the excess oil dry.

Serve them hot with sour cream alongside.

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