A Zucchini Omelet Perfect for Lunch

My garden is now producing more zucchini than I can possibly consume. Each day I walk out to tend to my plants and notice that 5 more zucchini grew overnight. I have tried disguising them to avoid the inevitable incredulous look of horror from my 7-year-old son Beau who long passed zucchini saturation a few weeks back.

Thankfully I remembered Trouchia, a favorite dish from Nice usually prepared with Swiss chard but adapts perfectly well to zucchini. Trouchia is a flat omelet similar to frittatas that your family will never tire of; especially when your garden is producing more zucchini than you can eat.

Trouchia: A Zucchini Omelet perfect for lunch

Picking Advice

Pick your zucchini when they are no larger than 1 inch in diameter, otherwise, they will be tougher, less sweet, and too watery. Big zucchini are what you secretly drop off at work, sneak into friends’ cars, or throw into your compost when no one is looking.

Try this recipe today and tag us at #PistouandPastis so we can see how beautiful yours came out!

Trouchia: Zucchini Omelet

• 5 thin zucchini (ends trimmed off)

• 1 teaspoon sea salt

• 6 large eggs

• 2 tablespoons chopped parsley

• 1 teaspoon chopped thyme

• 1/2 cup good parmesan, or goat cheese

• 1 tablespoon olive oil

1. Preheat your broiler on high heat.

2. Shred zucchini on a box grater or using your food processor. Mix with salt and let sit for at least 5 minutes. The salt draws moisture from the zucchini. Grab a hand full of zucchini and squeeze all the water out of it. Discard the zucchini water.

3. Mix zucchini with eggs, herbs, and cheese.

4. Heat olive in a non-stick skillet until smoking hot and pour the eggs in. Cook over medium-high heat until one side is lightly browned, about 3 minutes. Put under the broiler to cook the top side. If you are feeling adventurous you can try to flip over with a flick of the wrist. I usually pour a pastis and do this when no one is looking. That way if I fail, I can simply say I made incredible scrambled eggs.

5. Serve with a small salad or au naturel.