Sliced, rounded or grated, zucchini can be quite versatile in the kitchen. You can even play with textures depending on the type of cooking you do. This easy vegetarian zucchini omelette is the perfect example. It combines both stir-fried grated zucchini flesh and seared zucchini rounds, which give this omelette a soft, tender bite paired with a nice crunchy topping.
Ingredients
- 1 zucchini, half rounded, half grated
- 5 eggs
- 50g Parmesan, grated
- 100g Gouda or any other sliced cheeses, Julienne-stripped
- Salt & pepper, to taste
- 1/2 small onion or shallot, diced or sliced
- 3 tbsp olive oil
Preparation
Start grating half of the zucchini. Cut the remaining half in thin rounds (about 3-5 mm thick).
Break the eggs in a small bowl and whisk. Add grated Parmesan and half of the cheese strips. Whisk some more adding salt and pepper.
In a medium size pan, add olive oil and stir-fry onion at medium-hi heat until slightly browned. Add the grated zucchini flesh and continue cooking until you wilt the zucchini.
At the same time, leave some room on the side of the pan to sear the zucchini rounds, turning them to make sure they get coloured on both sides. Remove zucchini rounds once golden and set aside.
Once the grated zucchini flesh is nice and tender, transfer to the egg mixture whisking well to combine everything.
Toss the vegetarian omelette mixture in the pan and cover with a lid. Cook for about 7-8 minutes until the omelette starts to thicken.
Remove lid. Top with remaining cheese strips and seared zucchini rounds. Cover once more with the lid and continue cooling for another 3 minutes or so or until the cheese strips are melted.
Gabi's Italian Food Blog 