Makes 2 servings. Instead of rolling the zucchini filling inside the omelet, the two are cooked together at once.

1 tbsp. butter
1 med. zucchini, sliced
Salt, pepper
1/4 tsp. minced garlic
4 eggs, beaten
1 tbsp. dry sherry
1/2 c. grated Parmesan cheese
Hollandaise Sauce
Minced parsley

Melt butter in omelet pan. Add zucchini and cook until tender. Season to taste with salt and pepper. Combine garlic, beaten eggs and sherry and pour over zucchini. Cook, lifting gently at sides to allow uncooked egg to flow underneath. When eggs are set, sprinkle with Parmesan cheese and fold omelet in half. Slice onto warm platter, top with Hollandaise Sauce and sprinkle with parsley.

See recipe with Batter-Fried Zucchini sticks.