Omelette roll with zucchini and mozzarella

6 eggs

3 medium zucchini

150 grams of firm mozzarella

Olive oil

2 tablespoons Parmesan

½  tablespoon chopped parsley

1 shallot

salt and pepper

Beat the eggs with a pinch of salt and pepper. Heat a large (28 cm diameter) frying pan with a little oil. Divide the egg mixture into two equal parts and cook two thin omelettes, over low heat. Finely chop the shallot and sauté gently in another large frying pan with two tablespoons of oil. Cut the zucchini into julienne strips, using the julienne peeler or grater, add them to the shallot and cook for 5 minutes until they become soft. Season with salt, add the parsley, stir to flavor and cook for another few minutes. Cut the mozzarella into small cubes and add it to the still warm zucchini. Place one omelette on a tin foil sheet, spread half of the zucchini mixture over it and sprinkle with Parmesan cheese, cover with the other omelette and spread  the rest of the zucchini and parmesan cheese. Roll the omelette making sure that the filling does not leak out. Wrap in foil  and wait for it to cool, then refrigerate for 1-2 hours. Serve the omelette cut into slices of about 2 cm.