Preparation
Step: 1/7
Measure all ingredients.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000330/000330_step_1_M.jpg)
Step: 2/7
Dice the white bread and soak in 2-3 tbsp water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000330/000330_step_2_M.jpg)
Step: 3/7
Wash the courgettes, halve lengthways and scrape out the seeds with a spoon.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000330/000330_step_3_M.jpg)
Step: 4/7
Heat 2 tbsp olive oil in a pan and sauté the courgette pulp and seeds for 5 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000330/000330_step_4_M.jpg)
Step: 5/7
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000330/000330_step_5_M.jpg)
Step: 6/7
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000330/000330_step_6_M.jpg)
Step: 7/7
Cover and bake in the oven at 200°C (180°C fan, gas 6) for 20 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000330/000330_step_7_M.jpg)