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 and 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.

Enjoy!