Put the flour in a bowl or on a work surface.
Pour the oil in the center and begin to mix with a fork, then add the yeast dissolved in the milk, still mixing.
Finally add the salt and continue to work until you get a compact, elastic and smooth dough.
Cover the bowl with plastic wrap and let it rise for about 2 hours or until doubled.
Wash and sprinkle the zucchini and cut into thin slices.
Take the dough again, deflate it with your hands on the floured pastry board and roll it out to make a thin sheet.
Cut into strips about 8-10 cm wide, then spread the courgette slices over them and then the provola.
At this point roll the strips by incorporating the filling to form the sandwiches.
Transfer them to the oven tray covered with parchment paper and let rise for another 30 minutes, then brush them with the lightly beaten egg and cook at 180 ° C, in a preheated oven, for 40-45 minutes.
The courgette sandwiches are ready, serve them hot if you like the stringy filling as much as I like it;)
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