Baked Zucchini Omelette is the best you can find because it’s my grandmother’s recipe! I thought of sharing it with you because it’s a very simple omelette recipe but I assure you it’s really very good!
This morning, I went to the market in the square at the stalls and there were beautiful zucchinis of a beautiful green and nice and firm. My little mind was saying “buy them”. I took quite a few; we like zucchinis a lot in any way they are cooked.
The recipe I propose is very easy and super tasty: BAKED ZUCCHINI OMELETTE! And it’s light and given the season, it’s perfect for the bikini diet.
Easy to prepare, you put it in the oven and don’t think about it for at least half an hour! There’s no risk of it burning in the pan or forgetting it on the stove!
Super tasty, the zucchini omelette will please everyone, big and small! You can propose it as a second course or as an appetizer for a buffet with friends.
Preparing it is very simple: just cook the zucchinis for 15 minutes in a pan with onions, then add them to the eggs and the rest of the ingredients. Mix everything, pour into a baking dish, and cook in the oven for about half an hour!
Enjoy it hot, warm, and even cold!
Perfect to bring as lunch to the office, to eat under the umbrella on the beach, or on a picnic in the mountains!
In short, a simple, fresh, and vegetarian omelette to propose every time you have little time and many zucchinis in the fridge!
A dinner-saving recipe to save!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 260.24 (Kcal)
- Carbohydrates 5.90 (g) of which sugars 0.54 (g)
- Proteins 17.02 (g)
- Fat 20.12 (g) of which saturated 6.88 (g)of which unsaturated 5.14 (g)
- Fibers 1.90 (g)
- Sodium 860.59 (mg)
Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Zucchini Omelette
- 6 eggs
- 4 zucchinis (large)
- 1 onion
- 5 tablespoons Parmesan cheese
- to taste extra virgin olive oil
- to taste salt
- pepper
- 6 zucchini flowers (optional)
Tools
- Pan
- Bowl
- Baking Dish
- Parchment Paper
Steps for Baked Zucchini Omelette
First, clean the zucchinis well, dry them with paper towels, cut off the ends, and cut them in half lengthwise, then slice them. Wrap them in paper towels or a cloth for at least 10 minutes to absorb the liquids.
In a large pan, pour the extra virgin olive oil and sauté the chopped onion over low heat.
Add the zucchinis.
Lower the heat to medium and cook them slowly, turning occasionally, and let them absorb the flavors well.
Now in a large bowl, beat the eggs with the grated cheese, a bit of salt, and a pinch of pepper until they are nice and fluffy.
(I’ll be honest, while mixing the eggs I also added 4/5 raw zucchini flowers, they were so beautiful I had just picked them from the zucchinis) if you have them you can add them too, otherwise it’s fine without.
Once the zucchinis are cooked but not mushy, they should remain al dente, add them to the bowl with the eggs and mix everything very well.
Line or grease a cake tin or baking dish of 9 in.
Pour the mixture inside, level the surface well, and sprinkle some grated cheese on top.
Bake at 356°F for about 30-35 minutes, checking the cooking with a toothpick.
(Preheated static oven at 356°F).
Remove the omelette from the oven, let it cool slightly, and turn it onto a serving plate.
Enjoy your meal!
Notes and Tips
This is the basic zucchini recipe to make a good and simple baked omelette.
According to your taste and imagination, you can add other ingredients to make it richer and tastier, like cheese cubes (sweet or smoked scamorza, Emmental, taleggio, etc.) or diced cold cuts of your choice.
If you want a taller omelette, use a smaller baking dish. Conversely, if you prefer a thinner result, use a larger baking dish.
The baked omelette can be stored in the refrigerator for a day, well sealed in an airtight container.
If you liked this recipe, click on many stars, thank you very much.
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