Boil the courgettes for 10-15 minutes until tender. Cook the mushrooms in their own juices for 5-7 minutes until just cooked. Meanwhile make the sauce.

In a saucepan melt the margarine, add the flour and cook for 1 minute. Slowly add the milk and continue to cook, stirring all the time until the sauce is thick and cream. Add the rest of the ingredients and stir well.

Place the drained vegetables in an oven-proof dish and pour over the sauce. Mix the suace with the vegetables. Mix the breadcrumbs with the grated cheese and cover the vegetable mix with them. Bake in a moderate oven (220°C) for 20 minutes approximately until golden brown on top.