Grate the zucchini on the large holes of a box grater and firmly wring it out in a clean kitchen towel. Transfer to a medium bowl and whisk with eggs, 1 tsp. salt, and 1/4 tsp. pepper.
Melt the butter in a 12-inch nonstick skillet over medium heat until it just begins to brown. Add the egg mixture and cook, gently stirring with a silicone spatula, until just set, about 30 seconds. Continue cooking, carefully loosening the edges and bottom once or twice to ensure it doesn’t stick, until deep golden brown underneath and just cooked through, 3 to 4 minutes more.
Remove the skillet from the heat, and sprinkle the mozzarella over half of the omelet. Fold the other half over the cheese, transfer to a cutting board, and cut in half crosswise. Transfer each half to a plate, top with the marinara sauce and basil, and serve.
nutrition information (per serving):
400, Fat Calories
1, Saturated Fat
16, Polyunsaturated Fat
3, Monounsaturated Fat
Photo: Scott Phillips