Ingredients
Equipment
Method
- Wash and dry the zucchini thoroughly, then grate them using a box grater or food processor.
- Squeeze the grated zucchini to remove excess moisture.
- In a large mixing bowl, combine the grated zucchini, chopped parsley, eggs, and flour. Season with salt and pepper.
- Stir the mixture until it holds together but remains light and airy.
- Scoop spoonfuls of the batter onto a lined baking sheet and flatten into discs about 10 cm wide.
- Drizzle olive oil over the tops for added crispiness.
- Bake in a preheated oven at 180°C (350°F) for 15 minutes, flipping halfway through until golden brown.
Nutrition
Calories: 150kcalCarbohydrates: 10gProtein: 7gFat: 9gSaturated Fat: 2gCholesterol: 150mgSodium: 120mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 250IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Notes
Don't skip squeezing out the moisture from the zucchini to ensure crispy röstis.
You can replace the parsley with cilantro or dill for different flavor profiles.
Try adding cheese for a richer taste or spices like smoked paprika for a flavor boost.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for 2 months. Reheat in the oven to maintain crispiness.
You can replace the parsley with cilantro or dill for different flavor profiles.
Try adding cheese for a richer taste or spices like smoked paprika for a flavor boost.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for 2 months. Reheat in the oven to maintain crispiness.
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