The zucchini omelette is a classic, surely you have made it at home many times, but at RecetasGratis we propose to make it a little healthier, reducing the amount of oil to a minimum and baked. A single tablespoon of olive oil will be enough to make this baked zucchini omelette, full of vegetables and juicy, very juicy.
In addition, since food also enters our eyes, we are going to give it a very beautiful appearance so that they do not put any downfalls on us, especially children, who are always more reluctant to eat vegetables. Sure with this baked zucchini omelette you will not have any problem and they will leave the plate clean. Let's go for the recipe.
4 diners 45m Dinner Low difficulty Additional features: Cheap cost, Recommended for vegetarians, Recommended for weight loss, Baked recipes Ingredients:
- 1.2 grams of zucchini (about three not very large zucchini)
- 1 tablespoon of olive oil
- 2 cloves of garlic
- 2 parsley sprigs (not very large)
- 3 eggs
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
Steps to follow to make this recipe: 1
First of all, let's wash the zucchini well and dry them. We remove the two ends of the vegetables and discard them. We cut one of the zucchini (not too big) in thick slices, about 1 cm thick.
We put the tablespoon of oil in a wide frying pan and brown the zucchini slices on both sides over high heat. We reserve on a plate with absorbent paper to remove excess oil.
Peel the garlic cloves and we chop them. We reserve it.
The rest of the zucchini from the baked tortilla we cut in half, laminate them into several parts and we make small cubes small with them.
We put the pan where we had browned the zucchini slices on the fire again, it will not be necessary to add more oil. Once the pan is hot, add the minced garlic and the zucchini cubes. We add salt and pepper to taste. The zucchini will release water. We are stirring from time to time with the fire a little high (in my ceramic hob at 7), until the water released by the zucchini has evaporated and they are tender, almost undone. It will take about 15 minutes.
While the zucchini are cooking, wash and dry the parsley and finely cut. We add it to the zucchini and remove it from the heat. We mix well.
We preheat the oven to 175 ºC. Grease with a little olive oil a baking sheet between 18-20 cm in diameter. We place the zucchini slices that we had reserved in the bottom of the mold.
We beat the eggs with a little salt in a bowl and add the poached zucchini.
We pour it into the mold and level it. put the zucchini omelette at 175 ºC heat up and down for 15 minutes or less, as you like the tortilla curd. But it will be very juicy even if you have it all the time indicated.
Once baked, we unmold and we serve the baked zucchini omelette right away.
There's one left baked zucchini omelette very juicy, rich and low in calories. We can accompany it with some duchess potatoes or some homemade rolls.
If you make the recipe, I would love for you to send me a photo with the result. I also invite you to visit my Cakes blog for you.
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