Crazy Good Zucchini Rolls Recipe: Serve This Easy Ground Beef, Egg & Zucchini Recipe for Breakfast, Lunch or Dinner by 30Seconds Food

Beef Breakfast Lunch Dinner
19 days ago
Crazy Good Zucchini Rolls Recipe: Serve This Easy Ground Beef, Egg & Zucchini Recipe for Breakfast, Lunch or Dinner

"This is truly so very good! It's super unique and seriously easier than it looks – so try it out this week!" says Rachel Maser, mom of four and founder/creator of the clean eating blog, Clean Food Crush®. "Zucchini is available year round in the U.S., but it’s at its peak season right now and very affordable. Grab some at the farmer’s market 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!"

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings

Ingredients

  • 2 medium-large zucchini, thinly sliced
  • 8 eggs
  • 2 teaspoons olive oil or avocado oil
  • 1 onion, diced very small
  • 2 garlic cloves, minced
  • 1 pound ground beef 
  • 2 tablespoons tomato paste
  • 2 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 1 cup shredded cheddar cheese
  • 1 tablespoons chopped fresh parsley

Here's how to make it: 

  1. Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper. Lay the zucchini slices on the prepared baking sheet and season lightly with sea salt and pepper. Bake for 6 to 8 minutes. Once done, blot excess moisture from the zucchini with a paper towel.
  2. 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 to 15 minutes or until eggs are fully cooked through the center. Set aside to cool down until ready to handle.
  3. Heat the oil in a large skillet over medium-high heat. Add in the onion and garlic and sauté for 2 to 3 minutes. Add the beef and cook for 6 to 8 minutes, mincing it with a wooden spoon. Add in the tomato paste, ketchup and mustard and stir well to combine. Remove from the heat and stir in the cheese and chopped parsley.
  4. Gently spread the meat mixture over the zucchini omelet.
  5. Roll it up from one end with the help of the parchment paper. 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.

Photos: Clean Food Crush

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Donna John
I cannot wait to make this! What a creative recipe. I have two freezers full of ground meat I need to use, so this is tops on my gotta make list.
Elisa A. Schmitz 30Seconds
This looks absolutely delicious, wow! #yum
Chef Gigi Gaggero, 30Seconds.com Resident Chef
Whoa! I need to try this! Looks Keto friendly too!
Elisa A. Schmitz 30Seconds
I was thinking the same thing, Chef Gigi ! Amazing recipe. Donna John
Donna John
It looks really good, doesn't it? Bet you could use any thinly sliced vegetable, too.

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