Measure all ingredients.
Dice the white bread and soak in 2-3 tbsp water.
Wash the courgettes, halve lengthways and scrape out the seeds with a spoon.
Heat 2 tbsp olive oil in a pan and sauté the courgette pulp and seeds for 5 minutes.
Squeeze out the bread and mix into the pan with the pine nuts, crumbled feta, capers, oregano and parsley. Add 2 tbsp olive oil. Season with salt and pepper.
Brush the cut surfaces of the courgettes with the rest of the olive oil and fill with the feta mixture. Sprinkle with Parmesan and breadcrumbs.
Cover and bake in the oven at 200°C (180°C fan, gas 6) for 20 minutes.