Preheat the oven to 180°C/ fan oven 160°C/gas mark 4.
In a heavy-based pan, heat the olive oil, add the garlic and onion and cook for 3-4 minutes, until soft but not coloured.
Take the courgettes, cut them in half and hollow out the middle, leaving the sides strong enough to hold the filling once cooked.
Take the inside of the courgettes, chop finely and add to the garlic and onions. Then add the pepper, aubergine, tomatoes and oregano and season to taste. Cook for about 5 minutes. Remove from the heat and mix in the grated Parmesan.
Place the mix in the courgettes, sprinkle shaved Parmesan on the top and bake for 5-6 minutes.
Cook's tip: Courgette contains a lot of water so try sprinkling them with salt before cooking and leave for a while, then wash and drain.
*All information included in this recipe has been provided by Italia Formaggi.