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Organise all the necessary ingredients.
For the tomato sauce: Blanch the tomatoes.
Peel, seed and chop them coarsely with a knife.
In a saucepan, sweat the chopped onion in olive oil.
Add the chopped tomatoes, crushed garlic, basil, bay leaf, one sugar cube, salt and pepper.
Cook for 15 minutes over low heat.
In the meantime, soak the white bread in milk.
Wash the courgettes. Cut off the tops...
... then using a teaspoon, gently scoop out the flesh.
Chop the flesh and reserve.
Finely chop the parsley and mint. Finely grate the sheeps' milk cheese.
In a mixing bowl, combine the courgette flesh, sausage meat, crushed garlic, chopped herbs, drained white bread, the eggs and 2/3 of the grated cheese. Season with salt and pepper.
Fill the courgettes with the stuffing.
Sprinkle breadcrumbs on top...
... and cover with the top part of the courgette.
Pour the tomato sauce into in a baking dish. Arrange the stuffed courgettes on top and pour a dash of olive oil.
Cover with aluminium foil and cook in the oven at 180°C for 30 minutes.
When cooked, remove the foil...
... and sprinkle the courgettes with the remaining grated cheese.
Return to the oven for a further 15 minutes.
Arrange the courgettes in a deep plate with a scoop of tomato sauce. Serve hot!