For this recipe, get:

• Zucchini – 430 g
• Eggs – 3
• onion – 1
• garlic – 2 cloves
• dried dill – 1 teaspoon
• parsley – 1 teaspoon
• salt – 1/2 teaspoon
• flour – 120 g
• light slices of cheese, 8 slices
• a drizzle of extra virgin olive oil

Peel the vegetables: wash the courgette, dry it, trim it and grate it in a large bowl, with a tool with large holes. Peel the onion and grate it in the same bowl. Crush the garlic, sprinkle with dill and parsley. Stir well with a wooden spoon.

Now add the eggs and incorporate them carefully, you must obtain a fluid and compact mixture at the same time. Season the salt and sift the flour into the bowl. Mix again to make it absorb perfectly, you must avoid the presence of any lumps.

At this point, pour a drop of extra virgin olive oil on the bottom of a non-stick pan, spread it with a special brush, covering the edges well with a homogeneous layer.

Put it on the stove over high heat and insert two ladles of dough at a time. With the back of the spoon, spread them out to obtain a thin disc. Cook it for 2/3 minutes, turn it over with the help of a spatula, brown both sides and slide it onto a serving plate. Continue in this way until you run out of ingredients. You will have to get 3 thin omelettes.

Place the first one in the pot, distribute 4 slices of cheese type slices, cover with the second, make another layer of cheese and close with the third. Insert the lid and cook for a few more minutes, in order to melt the cheese. Plate up and serve.

Easy, right? You can vary the recipe by alternating cheese and cooked ham for a high-protein dish.