Slice the zucchinis lengthwise into thin strips, about 1/4-inch thick. You can use a mandoline for even slices.
Heat a drizzle of olive oil in a large pan over medium heat. Sauté the zucchini strips in batches for about 2-3 minutes on each side, until they soften slightly but remain firm. Set them aside on a paper towel to absorb excess moisture.
Prepare the Egg Mixture:
In a bowl, beat the eggs with the Parmesan cheese and salt until smooth and well combined.
Cook the Egg Mixture:
In the same pan, pour the egg mixture and cook over medium heat, swirling it occasionally, until it’s fully set but not too firm, creating a thin omelet-like base.
Let it cool for a couple of minutes, then slice into strips similar to the zucchini strips.
Prepare the Filling:
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