Cut 10 par-boiled courgettes in half lengthways and remove the centre seeds. Chop and combine with 9 oz white breadcrumbs soaked in milk and squeezed dry, 2 tsp oregano, 2 1/2 oz grated Parmesan cheese, 3 1/2 oz diced prosciutto and 2 beaten eggs to bind.

Stuff the courgettes with the mixture, sprinkle with 2 oz grated cheese and 4 tbsp melted butter and gratinate.