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1 kg courgettes
salt water

Stuffing:
500 g minced meat
2 rolls
100 g onions
2 eggs
1 bunch of parsley
Salt, pepper, oregano

bechamel sauce:
60 g butter
60 g flour
aprox. 3/4 l milk
2 yolks
salt, pepper
dash of lemon juice
30 g parmesan
50 g breadcrumbs
50 g butter
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Clean courgettes, cut in half lengthways with some flesh scooped out. Blanch in salt water, allow the excess water drip off well and put the courgette halves into a casserole. Fill the halves with the stuffing and pour some well seasoned bechamel sauce over the courgettes and coat with cheese, breadcrumbs and butter flakes.
Bake in the oven at 200°C for about half an hour.

Stuffing:
Mix minced meat with the soaked and carefully squeezed out rolls, the finely chopped parsley together with all the other ingredients.