Lightly grease 8 holes in a large muffin tin. Use a vegetable peeler to make 16 long ribbons of courgette and set aside. Coarsely grate the remainder of the courgettes and squeeze to remove any excess moisture.
Mix the grated courgette with the remaining ingredients and season well. Arrange 2 courgette ribbons in a cross shape in each hole of the muffin tin. Spoon in the filling and fold over the overhanging courgette ends.
Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 15–20 minutes, or until golden and cooked through. Turn out on to serving plates.