1 1/2 cups thinly shredded zucchini (from 1 medium zucchini)
Extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Coarse sea salt
Freshly ground black pepper
4 large eggs, lightly beaten
2 tablespoons julienned fresh basil leaves
8 (1-ounce) balls smoked scamorza cheese
4 (5-inch) lengths of French bread, split horizontally leaving the halves attached, lightly toasted
 

In a bowl, toss together zucchini, 2 teaspoons oil, lemon juice, and generous pinch salt and pepper.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of the eggs; sprinkle with half of the basil and pinch salt and pepper. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 1 to 2 minutes. Fold omelet into thirds in pan and transfer to a cutting board. Repeat with remaining eggs and basil.

Wipe pan dry with paper towel. Add cheese to pan and cook over medium-high heat until lightly golden on both sides (balls will melt and form a crust), about 5 minutes total.

Cut omelets into 2 pieces each. Make sandwiches with zucchini, omelet pieces and cheese.