The zucchini omelette is a classic, surely you have made it at home many times, but we suggest you make it a little healthier, reducing the amount of oil to a minimum and baking it. 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 nice appearance so that they do not put us in any trouble, especially children, who are always more reluctant to eat vegetables. Surely with this baked zucchini omelette you will not have any problem and they will leave your plate clean. Let’s go for the recipe.
Ingredients to make Baked Zucchini Tortilla:
- 1.2 grams of zucchini (about three not very large zucchini)
- 1 tablespoon olive oil
- 2 cloves of garlic
- 2 sprigs of parsley (not very large)
- 3 eggs
- 1 pinch of salt
- 1 pinch of freshly ground black pepper
How to make Baked Zucchini Omelet:
First of all, we are going to wash the courgettes well and dry them. We remove the two ends of the vegetables and discard them. Cut one of the courgettes (which is not very large) into thick slices, about 1 cm thick.
Put the tablespoon of oil in a large frying pan and brown the zucchini slices on both sides over high heat. Reserve on a plate with absorbent paper to remove excess oil.
Peel the garlic cloves and chop them. We reserve it.
We cut the rest of the zucchini from the baked omelet in half, slice them into several parts and make small cubes with them.
We put the pan where we had browned the zucchini slices back on the fire, 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 courgettes has evaporated and they are tender, almost undone. We will take about 15 minutes.
While the courgettes are cooking, wash and dry the parsley and finely chop it. Add it to the zucchini and remove it from the heat. We mix well.
Preheat the oven to 175 ºC. Grease with a little olive oil a mold suitable for the oven between 18-20 cm in diameter. Place the reserved zucchini slices at the bottom of the pan. Beat the eggs with a little salt in a bowl and add the poached courgettes.
We pour it into the mold and level it. Put the zucchini omelette at 175 ºC with heat up and down for 15 minutes or less, depending on how you like the omelette curdled. But it will be very juicy even if you have it all the time indicated. Once baked, unmold and serve the baked zucchini omelette right away.
The result is a very juicy, rich and low-calorie baked zucchini omelette.
