TO SERVE FOUR
6 plump courgettes, about 13 cm (5 inches) long
25 g (1 oz) white bread, crusts removed, soaked in 2 tablespoons milk
125 g (4 oz) Ricotta
1 clove garlic, crushed
Qtr teaspoon dried oregano
40 g (1½ oz) grated Parmesan cheese
1 egg yoke
salt and pepper
Parboil the courgettes in boiling salted water for 5 minutes; drain. Cut in half lengthways and scoop out the centres; chop finely. Leave the shells on one side.
Squeeze the bread dry, reserving the liquid, and mix with the chopped courgette and the remaining ingredients; add a little of the reserved milk if necessary to give a spreading consistency. Add salt and pepper to taste.
Fill the courgette shells with the mixture and arrange in a well oiled shallow baking dish.
Cook in a preheated moderately hot oven (190C/375F/Gas 5) for 30 to 40 minutes, until tender and golden.