Wash the courgettes and cut them in half lengthwise. Hollow out the middle part and cut it into small pieces.
Wash and dry the chicken and cut it into small cubes.
Mix the meat, hollowed-out courgette, tomato purée, oregano, garlic squeezed through the press, salt and pepper in a bowl.
Put the courgettes on a tin laid with baking paper, smear with olive oil, put the filling inside and sprinkle with grated cheese.
Roast in an oven heated up to 200 degrees for approx. 25–30 minutes.
Serve sprinkled with chopped parsley.