Cut the mozzarella into cubes and leave it to drain so that it loses some whey.
Clean the courgettes, cut them into small cubes and fry in a pan with the onion, salt, pepper and a little oil.
After making them flavor, lower the heat and continue cooking for at least 10 minutes, until the courgettes are nice and soft.
Meanwhile, cook the spaghetti and drain well al dente.
Add eggs, salt, pepper and Parmesan cheese in a large bowl (spaghetti should also enter) and mix with a whisk or fork.
Then add the warmed spaghetti and zucchini and the cubed mozzarella.
Heat a little oil in a large pan.
Mix, then, with the help of a spoon, form small nests of pasta with a fork, gradually placing them in the pan.
Cook on both sides over medium heat until golden brown, then drain the nests on absorbent paper.
The zucchini and mozzarella omelettes are ready: serve them immediately!
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