Par cook the courgettes. Plunge the courgettes in cold water for a few minutes and cut in half.
Scoop out the centre flesh, set aside.
Sauté the onions and add half of the scooped courgette pulp and simmer for 3 minutes.
Remove from heat and add almonds, vegan cream, breadcrumbs, salt, yeast flakes and parsley and mix well.
Pack the mixture into the courgette hollows and bake in a preheated oven 200C for 12 minutes.
Drizzle with extra virgin olive oil.