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• Courgettes: wash the courgettes and halve them lengthways. Use a melon baller to remove the seeds (which should be discarded) and hollow out the courgettes, keeping the pulp to one side. Chop the ham and cheese, and add to the courgette pulp along with the marjoram, two egg yolks, salt, and pepper.
• Peel the peach, cut into thin slices, and set to one side. Heat the oven to 180° and grease a baking tray with butter. Fill the courgettes with the mixture you have created, and finish with slices of peach before baking for around 25 minutes. 

Plating: 
Arrange the baked courgettes on a suitable plate with a bed of seasoned rocket (or preferred salad leaf).