I love omelettes in every way, with vegetables, with cheese, with meat, even simply just with eggs, but I find the zucchini omelette truly unique!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 6/8 servings
- Cuisine: Italian
Ingredients
- 1.5 lbs Zucchini (about 3 medium zucchinis)
- 8 Eggs
- 2 tbsp Parmigiano Reggiano DOP (grated)
- to taste Fine salt
- to taste Olive oil
- to taste Black pepper (ground)
Preparation
Wash and clean the zucchinis.
Cut them into 4 parts lengthwise and slice them thinly.
In a pan with a diam. of 12 inches, add some oil and sauté the zucchinis for at least 15 minutes or until they are cooked, adding a bit of salt.
In a container, beat the eggs, add the Parmesan, salt, and pepper, and pour them into the pan with the zucchinis.
Cook on low heat with the lid on.
Once the omelette is set even at the top, flip it using a plate and cook for a few more minutes until it is browned.
Notes
I often prefer to use trombetta zucchinis, as they are less watery and seedless.
If you liked the Zucchini Omelette, try other zucchini recipes or other omelettes:
Collection “Zucchini Recipes”;
Collection “Omelette Recipes”;
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