1. Rinse the courgettes, remove the stems and blanch them in salted boiling water for 10 minutes.
2. Put the anthotyro cheese, feta, garlic, baked bread crumbs, parsley and mint in a bowl. Add plenty of freshly ground pepper and combine them well.
3. Score a line across each courgette, lengthwise (they must look like little boats). Stuff each with some of the filling and pop them in an ovenproof baking dish.
4. Drizzle with the olive oil and bake at 200ºC for 25-30 minutes.