The breaded courgettes stuffed with cheese enclose a stringy provolone heart and are fried. Crunchy on the outside and soft inside these breaded courgettes flavoured with oregano are a tasty meal!


• 6 courgettes
• 200 g of provolone
• 2 eggs
• breadcrumbs
• flour
• fresh oregano
• seed oil for frying
• salt


  1. To make the breaded courgettes filled with cheese, start washing, drying and checking the courgettes. 
  2. With the aid of a mandolin, cut them into slices, not too thick, along the length. Add salt and let them rest for about an hour, so that they lose excess water.
  3. After this time, dry them with absorbent kitchen paper. Then take a slice of courgette and sprinkle with the leaves of fresh oregano, place a slice of provolone of a slightly smaller size on top and cover with another slice of courgette.
  4. Mash well this sort of sandwich you got, pass it in the flour and then in the beaten eggs with a pinch of salt.
  5. After having dipped it in the egg, pass it in the breadcrumbs and seal it well.
  6. Continue in the same way until all the ingredients are used up.
  7. Fry each zucchini and cheese sandwich in hot oil for 2-3 minutes on each side, until they are golden brown.
  8. Drain from oil and transfer to absorbent paper to remove excess grease.
  9. Salt if necessary and immediately serve the breaded courgettes stuffed with cheese.