Zucchini Rosti with Black Garlic Salsa

These filled rosti are made with zucchini and buckwheat flour, so they are much lighter than a potato rosti, but still have the crunch element. The tomato salsa is enhanced with Black Garlic Essence which pairs beautifully with fresh tomatoes and sharp, tasty cheese.

Recipe and photo credit: Abylene Chalmers | Kitchen Garden Rhythms