Potato Rosti & Zucchini Rolls
Servings
4
Servings
4
Ingredients
Potato Rosti Roll
Filled Zucchini Roll
Instructions
Potato Rosti Roll
  1. Line a 13 x 9-inch baking pan with parchment paper. Preheat oven to 350 F. Whisk together eggs, salt, pepper & Parmesan cheese. Grate potatoes, rinse & squeeze moisture out. Combine with egg mixture; pour into prepared baking pan. Bake for 30 minutes. Remove from oven; sprinkle with Swiss cheese & shingle with ham slices. Using parchment paper, gently roll up rosti & bake for another 10 minutes or until cheese melts. Serve hot.
Filled Zucchini Rolls
  1. Line a 13 x 9-inch baking pan with parchment paper. Preheat oven to 350 F. Whisk together eggs, salt, pepper & Parmesan cheese. Grate zucchini & squeeze moisture out. Combine with egg mixture; pour into prepared baking pan. Bake for 20-25 minutes. Remove from oven; sprinkle with smoked Gouda cheese & shingle with ham slices. Using parchment paper, gently roll up zucchini roll & bake for another 10 minutes or until cheese melts. Serve hot or cold.
Recipe Notes
  • It is very important that you absolutely MUST squeeze out all the moisture from potatoes & zucchini before you add the eggs.