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| 4 | Plump courgettes |
| 25 Gramm | Margarine or butter; (1oz) |
| 4 | Salad onions; chopped |
| 1 | Cloves garlic crushed |
| 125 Gramm | Vegetarian double Gloucester; (4oz) |
| 1 | Egg yolk; (medium) |
| 1 Esslöffel | Freshly chopped oregano |
| | salt |
| | black pepper freshly ground |
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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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