A delicious and cheesy main course, the rolled zucchini omelette is quick to prepare and loved by everyone. I stuffed it with melting cheese and tomato sauce, but you can fill it with whatever you like. I baked the omelette in the oven to give it a rectangular shape, but you can easily cook it in a pan and it will be just as delicious. If you like egg recipes, try the folded omelette with spinach and cheese, the pizza omelette, the eggs with peas, or the asparagus omelette.
Let’s get to work and prepare the rolled zucchini omelette.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the rolled zucchini omelette
- 4 eggs
- 2 zucchini
- to taste salt and pepper
- 0.53 oz grated Parmesan cheese
- 5.3 oz sliced cheese
- 1 tablespoon minced celery, carrot, and onion
- 7.1 oz tomato sauce
- 2 tablespoons extra virgin olive oil
- A few leaves basil
Tools
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- Grater
- Baking Pan
Steps for preparing the rolled zucchini omelette
In a pan, sauté the minced celery, carrot, and onion with a drizzle of oil. Add tomato sauce, salt, basil, and chili pepper. Cover with a lid and let the sauce thicken.
Wash the zucchini and grate them with a coarse grater. Gather them in a bowl, season with a pinch of salt, and let sit for 5 minutes. Meanwhile, beat the eggs with a pinch of salt and pepper.
Squeeze the zucchini well to remove the excess moisture and add them to the eggs. Add the Parmesan cheese and mix. Wet and squeeze out a piece of parchment paper and line a baking pan about 8 x 12 inches. Pour the mixture and bake in a preheated oven at 350°F, convection, for about 15 minutes.
Remove the omelette from the oven. Cover with sliced cheese, the sauce, and roll it up to form a roll. Garnish with a little Parmesan and bake at 400°F for 5 minutes. Serve it hot and cheesy or cold.
Storage and Variations
You can store the roll in the fridge for a couple of days.
VARIATIONS
Rolled Omelette with Grilled Zucchini and Pecorino – The zucchini are grilled before being added to the filling, giving a more intense and slightly smoky flavor.
Rolled Omelette with Zucchini and Mozzarella – A creamier version thanks to the melting mozzarella, perfect for those who love a soft and enveloping filling.
Rolled Omelette with Zucchini and Ricotta – The ricotta makes the filling lighter and more delicate, ideal for those looking for a lower-calorie option.
Rolled Omelette with Zucchini and Sun-Dried Tomatoes – Sun-dried tomatoes add a Mediterranean touch and a more assertive flavor compared to the classic tomato sauce.
