In a newspaper  I found this recipe
I find really suitable for these summer months,
reduced salty cream to the eggs go perfectly with the vegetables.
Dish served with a white wine Monte Carlo, a dry  and aromatic wine.

And now …LIGHT THE  FIRES!

INGREDIENTS:

-70 G of fresh provolone

-4 eggs

-2 zucchini

-2 San Marzano tomatoes

- Grana cheese to taste

-Prezzemolo qb

-Pangrattato qb

4 tablespoons fresh -Panna

- + Extra virgin olive oil

-Salt and pepper

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

First, beat the eggs,
add the grated provolone fillets, salt, pepper, cream, chopped parsley.
Bake in a water bath, stirring with a whisk,
until they begin to thicken, to do this it will take 5-6 minutes.
After you have peeled blanched zucchini and tomatoes
(Put them in boiling water for a minute and then immediately into a bowl with ice and water), cut
the zucchini lengthwise and take away the inside,to  the tomatoes  remove the seeds.
Fill all the vegetables with eggs, sprinkle with a mixture of bread crumbs and Parmesan cheese, a drizzle of olive oil,
bake at 180 ° for about 15 minutes.

Et voila … quick meal!