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Breakfast Zucchini Rolls Recipe

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3.8 from 8 reviews

These Breakfast Zucchini Rolls are a delicious and nutritious way to start your day. Featuring thinly sliced baked zucchini layered with a fluffy egg base and a savory ground beef mixture, topped with cheddar cheese and fresh parsley, this recipe combines fresh vegetables and protein for a satisfying breakfast roll that’s both low-carb and full of flavor.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Zucchini and Egg Base

  • 2 medium-large zucchini, thinly sliced
  • Sea salt and ground pepper, to taste
  • 8 eggs

Meat Mixture

  • 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

Instructions

  1. Preheat Oven and Prepare Zucchini: Preheat your oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Lay the thin zucchini slices evenly on the prepared sheet and season lightly with sea salt and ground pepper.
  2. Bake Zucchini: Bake the zucchini for 6-8 minutes. Once done, carefully blot any excess moisture from the zucchini slices with a paper towel to prevent sogginess in the final dish.
  3. Prepare Egg Mixture: Meanwhile, crack the eggs into a large bowl and add a pinch of sea salt and pepper. Beat until thoroughly combined and slightly frothy.
  4. Bake Egg Layer: Pour the beaten eggs evenly over the baked zucchini slices on the baking sheet. Return to the oven and bake for 12-15 minutes, until the eggs are fully cooked through the center and set. Remove from oven and allow to cool slightly until easy to handle.
  5. Cook Meat Mixture: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and minced garlic and sauté for 2-3 minutes until softened and fragrant. Add the ground beef or bison and cook for 6-8 minutes, breaking it apart with a wooden spoon until browned and cooked through.
  6. Add Sauce and Cheese: Stir in tomato paste, homemade ketchup, and Dijon mustard until well combined with the meat. Remove the skillet from heat, then fold in the shredded cheddar cheese and chopped fresh parsley to melt slightly with the residual heat.
  7. Assemble the Roll: Gently spread the warm meat mixture evenly over the baked zucchini and egg layer. Using the parchment paper, carefully roll up the zucchini omelet from one end to form a firm roll.
  8. Heat the Roll: Place the rolled zucchini back on the baking sheet and bake in the oven for an additional 10 minutes to heat through and let flavors meld.
  9. Slice and Serve: Let the roll rest for a couple of minutes after baking. Slice into portions and serve warm, perfect for a hearty breakfast or brunch.

Notes

  • Blotting moisture from zucchini is essential to prevent the roll from becoming soggy.
  • Use parchment paper on the baking sheet to make rolling easier and cleanup simpler.
  • For a lower-fat option, substitute ground turkey or chicken instead of beef.
  • Feel free to add herbs like basil or oregano to the meat mixture for extra flavor.
  • This dish can be prepared ahead of time and reheated for a quick breakfast on busy mornings.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://avascooking.com/breakfast-zucchini-rolls-recipe/