Zucchini röstis with fresh herbs

Publiée le 20/09/2018



According to a cook recipe from

Ysabelle Levasseur
Diététicienne Nutritionniste
Cannes Paris


Zucchini röstis with fresh herbs and deodorized coconut oil Vigean

Gluten-free recipe
Preparation: 15 minutes
Cooking: 20 minutes
Rest: /


  • 500g of organic zucchini
  • 1 big potato
  • 1 garlic clove
  • 1 yellow onion
  • 3 organic eggs
  • 75g of complete rice flour
  • 1 tablespoon cumin powder
  • 60g grated Parmesan cheese
  • 4 branches of mint
  • ½ bunch of chives
  • ½ bunch of parsley
  • 4 tablespoons Vigean deodorized coconut oil
  • Ground gray pepper


  1. Wash and grate zucchini, squeeze with a clean cloth to remove water
  2. Peel the potato and grate it with the onion.
  3. Squeeze the garlic
  4. Grate parmesan cheese in a bowl, beat eggs with 1 tablespoon deodorized coconut oil, pepper, flour, chopped herbs (wash beforehand), cumin, grated vegetables and mix well.
  5. In a skillet, add a little deodorized coconut oil and form small piles with the preparation: flatten and cook 2 minutes on each side (crisp but not grilled).

Nutrition advantage

This gluten-free recipe is complete and provides fiber, minerals and protein. The deodorized coconut oil is ideal for the realization of these rösti because it could be heated at high temperature and is suitable for lactose intolerant.

Good taste tasting!
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