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Heat the oil in a saucepan, add the bacon and cook until browned all over, stirring.
Add the onion and garlic and cook for 5 minutes, stirring.
Add the tomatoes, oregano and seasoning and stir to mix. Bring to the boil, then cook gently for about 15 minutes, or until the sauce thickens slightly, stirring occasionally.
Cut each courgette in half lengthways and sprinkle with a little salt.
Mix the flour, herbs, Parmesan cheese and crème fraîche together and coat the courgette halves with this mixture. Place them in a shallow ovenproof dish and pour the tomato sauce over.
Bake in a preheated oven at 220 °C (425 °F / gas mark 7) for 20 to 25 minutes, or until the courgettes are cooked and tender. Serve.