Instructions: Place the courgettes in boiling water and cook for 4-5 minutes.

Remove and cut in half lengthways. Scoop out the middle, chop and set aside.

Melt the margarine or the butter in a saucepan, add the onions and garlic and cook for 3-4 minutes, until softened.

Stir in the reserved chopped courgette, 3/4 of the cheese, egg yolk, oregano and seasoning to taste. Divide into 8 and use to fill the courgette shells.

Arrange in an oiled ovenproof dish, sprinkle with the remaining cheese and place in a preheated oven 180 C/350 F/Gas Mark 4 for 40 minutes, until tender and golden.

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