The baked stuffed zucchini omelette is an easy, quick, and delicious recipe. I had a lot of zucchini to use up and wanted to make something for dinner, so I decided to make a nice omelette stuffed with speck and scamorza. It was amazing! The zucchini omelette is soft, delicious, and with a super gooey filling, everything is baked (or in an air fryer), zucchini and omelette, if it weren’t for the filling, I’d say it’s a light recipe because you’ll only use a tablespoon of oil to cook the vegetables (but you can also do it without oil, especially if you make it in an air fryer), but you can obviously also make it without putting anything inside, in any case, I’m sure you’ll love it, kids will adore it too!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric oven, Air frying, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1.1 lbs zucchini
- 5.3 oz scamorza
- 3.5 oz speck
- 1.8 oz grated Parmesan cheese
- 0.9 oz Pecorino (grated)
- 6 eggs
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
Steps
The baked stuffed zucchini omelette is very simple and quick to prepare, first clean the zucchini, cut them into chunks, place them directly in a baking tray, season with a pinch of salt and a tablespoon of extra virgin olive oil, and bake in a preheated oven at 392°F for about 20 minutes (or in an air fryer at 356°F for about 15 minutes).
Meanwhile, put the eggs, salt, black pepper, grated Parmesan, and Pecorino in a bowl and mix, then add the baked zucchini and mix everything well.
Transfer half of the mixture into a non-stick baking dish (or greased with a little oil), add slices of speck and scamorza, and cover the filling with the other half, distribute it evenly, don’t worry if it will be thin, it will puff up during cooking.
Bake the stuffed zucchini omelette in a preheated oven at 392°F for 25 minutes, or in an air fryer at 392°F for 20 minutes, and use a toothpick test to check doneness.
Notes:
The stuffed zucchini omelette can be kept at room temperature for a few hours or in the fridge for a couple of days. Instead of speck, you can also use cooked ham or just cheese for a vegetarian version. You can cook it both in the oven and in an air fryer, but also in a pan, adding some oil. For a lighter version, you can easily make it without filling.
Other omelette recipes HERE
