Stringy, tasty and incredibly greedy, the zucchini omelette with smoked provola is a dish as rich as it is light. Unlike the classic potato omelettethis one with zucchini stuffed it is cooked in the oven, making it the perfect dish to be enjoyed even by those who follow a more restrictive diet.
It is in all respects a summer secondto be enjoyed both cold and freshly taken out of the oven, in order to enjoy all the meltability of the cheese.
Perfect to be prepared hours in advance and then quickly heated in the oven, the zucchini omelette is assembled in a few minutes, just the time it takes to cook the zucchini (cut into thin slices) with the onions. Once everything is mixed with beaten eggs and Parmesan, just pour the mixture into an oven dish and fill with slices of sweet or smoked provola, according to taste; 15 or 20 minutes in the oven and you’re done.
The provola should be added to the already spread base, cut into thin slices so that it melts easily and does not have a brick effect once it has cooled.
Wash the zucchini and remove the ends, slice them into not too thin rounds and collect them in a bowl. Peel, rinse and chop an onion, collect it in the bowl together with the courgettes, add a drizzle of oil, a pinch of salt and spices to taste (I love to add the spice mix for roasting with salt), mix.
Distribute everything on a tray and cook in a ventilated oven at 180°C for 15 minutes, turning from time to time.
Beat the eggs with the grated cheese, add the zucchini and the breadcrumbs.
Line a 22 cm pan with parchment paper and pour half of the mixture into it, distribute the provola and the rest of the mixture over it.
If you want to make a light zucchini omelette, you can avoid the provola, the result will still be delicious.
Bake in a fan oven at 180°C for 15-20 minutes, or until sticking in the center, it is dry.
Remove from the oven, let it rest for 5 minutes and serve while still hot and stringy.