Peel the courgettes and cook 5 minutes in a pot of boiled salted water. Remove and place in a bowl with cold water to cool. Chop in small pieces and fry 1-2 minutes. Add chopped tomatoes and chopped garlic and stew until the liquid has evaporated from the tomatoes. Pour wine and seasoned with savory, paprika, salt and pepper pepper to taste. Chilled Zucchini halve, carve and inside chop onion. Each of the resulting pumpkin boats placed piece karnache, make a cut inside and affixed to the top of the tomato mixture. Courgettes are arranged in a baking dish with oil, pour a little water and bake 30-40 minutes at 180 C.