50 gr Butter
50 gr Grated Parmigiano-Reggiano cheese
50 gr Pecorino cheese
50 gr Provolone cheese
Salt and Pepper
Select medium-sized courgettes (all the same size if possible), cut off the ends of each one and wash. Cut them in half length-wise and gently scoop out some of the pulp.
In a bowl, lightly mix together the butter with the grated Parmigiano-Reggiano and Pecorino cheese; dice the Provolone.
Spread a layer of the cheese and butter mixture on each courgette and sprinkle the diced Provolone on top.