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Breakfast Zucchini Rolls

Zucchini rolls filled with a savory ground beef mixture make a nutritious and visually appealing breakfast option.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Zucchini Rolls
  • 2 large zucchini, thinly sliced Forming the base of the rolls.
  • 1 teaspoon sea salt Enhances flavor throughout the dish.
  • 1 teaspoon ground pepper Adds a mild heat and flavor depth.
  • 4 large eggs Provides structure and richness in the rolls.
  • 2 tablespoons olive oil Used for sautéing the aromatics.
  • 1 medium onion, diced finely Builds flavor in the filling.
  • 2 cloves garlic, minced For aromatic depth.
  • 1 pound ground beef A hearty protein that makes the filling satisfying.
  • 2 tablespoons tomato paste Adds richness and a touch of sweetness.
  • 2 tablespoons homemade ketchup Offers a familiar taste without excess sugar.
  • 1 tablespoon Dijon mustard Provides tanginess and a bit of zing.
  • 1 cup cheddar cheese, shredded Melts beautifully for added richness and flavor.
  • 2 tablespoons fresh parsley, chopped For a fresh, herbaceous finish.

Method
 

Preparation
  1. Preheat the oven to 350°F and prepare a rimmed baking sheet with parchment paper.
  2. Lay the zucchini slices on the baking sheet and sprinkle lightly with sea salt and pepper.
  3. Bake the zucchini for 6-8 minutes, then blot excess moisture with a paper towel once done.
  4. In a large bowl, add the eggs along with a pinch of salt and pepper, then beat until well combined.
  5. Carefully pour the beaten eggs evenly over the seasoned zucchini.
  6. Return to the oven and bake for 12-15 minutes until the eggs are fully set. Set aside to cool slightly.
Cooking
  1. In a skillet, heat olive oil over medium-high heat.
  2. Add the diced onion and minced garlic, then sauté for 2-3 minutes until softened.
  3. Add ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned.
  4. Stir in tomato paste, ketchup, and mustard, mixing well to combine.
  5. Remove from heat and stir in shredded cheese and chopped parsley until the cheese melts slightly.
Serving
  1. Spread the meat mixture over the zucchini omelet, then carefully roll it up from one end using parchment paper for assistance.
  2. Place the rolled zucchini back in the oven and bake for an additional 10 minutes.
  3. Let the roll rest for a few minutes before slicing and serving warm. Enjoy!

Notes

For added flavor, try seasoning your meat mixture with Italian herbs or red pepper flakes. Let your zucchini cool completely before rolling to help them hold together better. Use a mandoline for more evenly sliced zucchini. Experiment with different cheeses for a unique twist.