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Zucchini is a versatile vegetable that has become increasingly popular in kitchens around the world. Known for its mild flavor and incredible ability to absorb various tastes, zucchini can easily elevate the simplest of dishes. One such delightful creation is the Zucchini Omelet Roll, a dish that not only highlights the fresh essence of zucchini but also combines it with protein-rich eggs and savory cheeses. This recipe stands out as a wholesome option for breakfast, brunch, or even a light dinner, and it’s perfect for those seeking a nutritious meal that doesn’t compromise on taste.

Zucchini Omelet Roll

Discover the delight of the Zucchini Omelet Roll, a nutritious and flavorful dish perfect for any meal of the day. This recipe combines zucchini, rich in vitamins and low in calories, with protein-packed eggs and savory cheeses, creating a wholesome option that doesn’t compromise on taste. Learn how to prepare this versatile dish with simple steps and tips for customization, enhancing both flavor and nutrition while enjoying this culinary adventure.
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Ingredients
  

2 medium zucchinis, grated

4 large eggs

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 tablespoon olive oil

Optional: additional vegetables (such as bell peppers, spinach, or mushrooms) for filling

Instructions
 

Prep the Zucchini: Begin by grating the zucchinis and placing the grated zucchini into a clean kitchen towel. Gather the towel around the zucchini and twist it to squeeze out as much excess moisture as possible. This helps to prevent the omelet from becoming watery during cooking.

    Make the Egg Mixture: In a large mixing bowl, crack the eggs and add in the shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, and a pinch of salt and pepper. Using a whisk, beat the ingredients together until they are thoroughly combined and have a uniform consistency.

      Cook the Zucchini: In a non-stick skillet, heat the olive oil over medium heat. Add the grated zucchini to the skillet and sauté for approximately 2-3 minutes, or until the zucchini is tender yet still vibrant in color. Remove the skillet from the heat and let the zucchini cool slightly.

        Combine Ingredients: Gently fold the sautéed zucchini and the chopped basil into the egg mixture using a spatula. Ensure that the zucchini and basil are evenly distributed throughout the egg mixture.

          Cook the Omelet: Pour the combined egg and zucchini mixture back into the same skillet, spreading it evenly. Allow it to cook undisturbed for about 4-5 minutes, or until the edges begin to firm up. Carefully lift the edges of the omelet with a spatula to let any uncooked egg flow underneath for an even cook.

            Add Filling (Optional): If you are incorporating additional vegetables such as bell peppers or spinach, now is the time to sprinkle them evenly across the surface of the omelet.

              Roll the Omelet: Once the top is starting to set but is still slightly soft, gently slide the omelet onto a large plate. Position the plate at the edge of the skillet, then use the plate to leverage and roll the omelet tightly from one end to the other, making sure to keep it snug as you roll.

                Slice and Serve: With the seam side down, transfer the rolled omelet onto a cutting board. Using a sharp knife, cut it into even rounds or slices. For added flavor, you may drizzle extra olive oil over the slices or serve them with your favorite sauce.

                  Garnish and Enjoy: Serve the rolled omelet warm, garnished with fresh basil leaves and a light sprinkle of additional cheese, if desired.

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 2-4.