Cook the courgettes
in a large saucepan of salted boiling water for 5
minutes. Drain well. Soak the bread in a little milk
until soft and then squeeze dry.
Halve the courgettes lengthways and carefully scoop out the
centers using a teaspoon. You should be left with
long boat-shaped cases that are ready for filling.
Chop the courgette centers finely and place in a
bowl. Add the bread, ricotta or soft curd cheese,
oregano, garlic, Parmesan, egg yolk, salt and
pepper. Mix thoroughly. The consistency should be
fairly soft. If it is too stiff, add a little milk.
Arrange the courgette cases close together in a
single layer in a well-oiled shallow baking tray or
ovenproof dish.
Fill the cases with the cheese
mixture and bake in a preheated oven, 190°C (375°F),
Gas Mark 5, for 35-40 minutes until the courgettes
are tender and the filling is golden brown. Serve
immediately.