Zucchini fritters with beetroot sauce

Zucchini galore! These low-histamine XXL zucchini fritters with beetroot sauce are not only a real eye-catcher on the plate, but also taste pretty delicious.

This recipe is

• vegetarian
• Suitable for a low-histamine diet
• gluten-free

Preparation time

30 minutes

Ingredients for 2 servings

• 1/2 large zucchini
• 1 beetroot
• 2 cloves of garlic (1)
• 50g grated mozzarella
• 1/4 tsp turmeric powder
• 1/4 tsp paprika powder
• 2 sprigs of rosemary
• 4 sprigs of parsley
• Olive oil
• HistaFood Organic Herb Salt

preparation

• Cut the zucchini into rounds and arrange them on a baking sheet.
• Rub with a little olive oil and spread the mozzarella, along with the paprika and turmeric powder, organic herb salt and finely chopped herbs, onto the zucchini.
• Then bake in a preheated oven at 180 degrees for a good 20-30 minutes.
• Meanwhile, cook the beetroot for a good 20-30 minutes and then purée it with garlic, organic herb salt and a small splash of water.

Our HistaFood tip

For a vegan version, simply use vegan feta (1) instead of mozzarella. Optionally, you can also enjoy our organic vegetable sauce with it!