Sometimes I get an idea for a recipe out of thin air … That’s how it went this time. Once my wife was grating cucumber for tzatziki, I thought she could sometimes do that with a zucchini ( Zucchini Omelet). This is a nice way to process many vegetables in an omelet.

I grated the zucchini in my food processor … Zoef zoef ready!

The ingredients below give a generous lunch for two people, but you can also cut the omelet into small dots and serve as an appetizer or at a buffet. Cold the omelet is also tasty.

Type of Recipe: Lunch Recipe and Side Dish
Serves: 2
Preparation Time 35 min
cooking Time 20 min
Total Time 55 min

Zucchini Omelet Recipe

Zucchini Omelet

2 courgettes
6 small eggs
1 tbsp olive oil
½ tsp salt

Zucchini Omelet

Preparation Method

Wash 2 courgettes and cut off the ends. Now cut the outside of the courgettes in the length, so that you have a square centerpiece (with the seeds).

Grate the 8 pieces from the outside of the zucchini. (Do not throw away the middle pieces; you can easily make a little soup out of them later!)

Put the zucchini grater in a sieve and sprinkle the salt over it. Drain the strainer for at least half an hour over a bowl. Then squeeze as much moisture as possible from the zucchini.

Break the eggs over a bowl and beat them. Add the zucchini grater, together with some freshly ground pepper. Stir everything well.
Heat a tablespoon of oil in a large frying pan. Divide the egg-zucchini mixture over the pan and close it with a lid. Let the omelet bake on low to medium heat for about 15 minutes.
Now remove the lid and leave on the fire for another 5 minutes.
The Zucchini Omelet maybe a little brown from below, but from above it stays nicely yellow as it should be like an omelet!

Cook’s Notes

Do not turn this Zucchini Omelet in the pan. If you do this, the soft, airy structure will disappear!