Baked Zucchini and Gruyère Omelet

4 to 6 Servings

50 minutes 20 minutes active

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This baked zucchini omelet is what Australians refer to as a “slice.” Flour and leavener give the eggs sturdiness and a little lift so the finished texture is firm and sliceable. Made with fresh chives (or scallions) and (optional) ham, our recipe comes together quickly and easily and without any ingredients that typically require precooking. Gruyère cheese, mixed into the batter and sprinkled on top just before baking, adds a creamy, subtly nutty flavor. Serve warm or at room temperature, cut into squares.

4 to 6



Don’t forget to squeeze the zucchini after salting. This step removes the excess moisture that otherwise would water down the flavor and texture of the “slice.”

50 minutes

20 minutes active


  • 2

    tablespoons extra-virgin olive oil, plus more for the baking dish

  • 1

    pound zucchini, shredded on the large holes of a box grater (4 cups)


Jon S.

This was mighty easy to eat, of course, but I'll do it a bit differently next time. Bake to the picture, not to the instructions. Trying to get it golden brown dried it out too much. Used veggie ham, which was tasty, but I think it needs another half teaspoon salt if I go in that direction. Also, hot sauce really helps. Overall, a super easy and yummy canvas to build on.