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.