Recipe for the best ever Gluten-free Zucchini Rosti Wraps with Veggies
These are ideal to serve as a wrap if spread thin or as a rosti made in a pan on the stove. Gluten-free and packed with veggie goodness, these Tex-Mex zucchini rosti wraps are most delicious.
Gluten-free Zucchini Rosti Wraps with Veggies
Quick and easy to make, these Zucchini Wraps make for a healthy meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 depending on size of baking tin used 1x
- 2 zucchinis chopped finely
- 2 eggs
- 1/4 cup coriander chopped
- 4 Tbsps. tapioca flour
- A crack of sea salt
- A crack of black pepper
- 2 tsp chili powder
- 1/2 tsp garlic salt
- 1/2 tsp onion powder.
- Combine all the ingredients and mix well.
- Line a baking sheet with parchment paper.
- Spread the mixture onto the baking sheet and flatten with a spatula (I used a round baking tin).
- Bake at 250C / 480F until the mixture is properly set.
- Remove from the oven and toast on a hot greased Tawa pan until golden brown.
Prepared, tried, and tested by the late Caashifa via The Recipe Hunter: Tried and Tested Recipes From Home Chefs
- Serving Size: 1
- Calories: 68
- Sugar: 2
- Sodium: 282
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 3
- Protein: 4
- Cholesterol: 62
Keywords: zucchini wraps, gluten free zucchni rosti wraps
What is Rosti made of?
Rösti dishes are made with coarsely grated potato, either parboiled or raw. Rösti is most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Depending on the frying technique, oil, butter, cheese, or another fat may be added (and usually salt and pepper).
Zucchini was first brought to the United States in 1920 by Italian immigrants and is today one of the most widely sold and utilized vegetables on the market. It’s a delicious and incredibly versatile vegetable, with numerous ways to enjoy its mild, earthy flavor.
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