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Breakfast Zucchini Rolls
This is truly SO VERY GOOD! It’s super unique and seriously easier than it looks – so try it out this week!
High protein and lots of flavors are the BEST way to start your day.
I love eggs any time of the day, so this works for any meal as far as I’m concerned.
Zucchini is available year-round in the US, but it’s at its peak season RIGHT NOW and very affordable. Grab some at the Farmer’s Markets or from a neighbor’s back yard ☺
Be sure to adjust seasonings to YOUR personal preferences. Love garlic? Add more. Have a favorite herb or spice? Throw it in there!
Highly suggest trying this with Bison too!
Bison can be a nutritious alternative to beef, as it contains more omega 3 fatty acids (which is a GOOD thing!).
Bison tends to be leaner than beef, too …. and it’s an excellent source of protein, B vitamins, and iron.
Plus, it contains the antioxidant selenium, and zinc, which helps your body heal. Use bison the same way you would use beef.
🧀 Cheese Please:
Instead of buying pre-shredded cheeses, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.
Most pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and the beautiful melting qualities. Cellulose anyone?! Seriously, turn your package of pre-shredded cheese over and read through the actual ingredients. You may be surprised to see the unnecessary additives that are there for no other reason than to keep the shreds looking nice in the package.
- 2 medium-large zucchini, thinly sliced
- sea salt and ground pepper, to taste
- 8 eggs
- 2 tsps olive oil or avocado oil
- 1 onion, diced very small
- 2 fresh garlic cloves, minced
- 1 lb ground beef or bison
- 2 Tbsps tomato paste
- 2 Tbsps homemade ketchup
- 2 Tbsps Dijon mustard
- 1 cup cheddar cheese, shredded
- 1 Tbsp fresh parsley, chopped
Preheat your oven to 350 degrees f. and line a rimmed baking sheet with parchment paper.
Lay your zucchini slices on the prepared baking sheet and season lightly with sea salt and pepper.
Bake for 6-8 minutes. Once done, blot excess moisture from the zucchini with a paper towel.
Meanwhile, in a large bowl, add the eggs with a pinch of sea salt and pepper. Beat until well combined.
Pour the beaten eggs over the zucchini into an even layer. Bake for 12-15 minutes, or until eggs are fully cooked through the center. Set aside to cool down until ready to handle.
Next, heat your oil in a large skillet over medium-high heat. Add in the onion and garlic then sauté for 2-3 minutes. Add the beef and cook for 6-8 minutes, mincing it with a wooden spoon. Add in the tomato paste, ketchup, and mustard then stir well to combine. Remove from the heat and stir in the cheese and chopped parsley.
Gently spread your meat mixture over the zucchini omelet.
Roll it up from one end with the help of the parchment paper as shown in the photos.
Return the zucchini roll into the oven and bake for 10 minutes more to heat through.
Once it’s done, let the roll rest for a couple of minutes, then slice and serve.