Stringy, tasty and incredibly delicious, the courgette omelette with smoked provola it is a dish that is as rich as it is light. Unlike the classic potato omelettethis one with courgettes stuffed it is cooked in the oven, making it the perfect dish to be enjoyed even by those following a more restrictive diet.

It is to all intents and purposes a second summerto be enjoyed both cold and freshly baked, in order to enjoy all the meltability of the cheese.

Perfect to prepare hours in advance and then quickly heat it up in the oven, the courgette omelette can be assembled in just a few minutes, just enough time to cook the courgettes (cut into thin slices) with the onions. Once everything has been mixed with beaten eggs and parmesan, simply pour the mixture into a baking tray and fill with slices of sweet or smoked provola, depending on your taste; 15 or 20 minutes in the oven and you’re done.

The provola should be added to the already rolled out base, cut into thin slices so that it melts easily and does not have a brick effect once it has cooled.

Wash the courgettes and remove the ends, slice them into not too thin rounds and collect them in a bowl. Peel, rinse and chop an onion, put it in the bowl together with the courgettes, add a drizzle of oil, a pinch of salt and spices to taste (I like to add the roast spice mix with salt), mix.

Spread everything on a baking tray and cook in a fan oven at 180°C for 15 minutes, turning occasionally.

Beat the eggs with the grated cheese, add the courgettes and breadcrumbs.

Line a 22cm baking tray with baking paper and pour in half the mixture, spread the provola cheese and the rest of the mixture on top.

If you want to make a light courgette omelette, you can avoid the provola, the result will still be delicious.

Cook in a ventilated oven at 180°C for 15-20 minutes, or until when pierced in the centre, it appears dry.

Remove from the oven, let rest for 5 minutes and bring to the table while still hot and stringy.