Trim the ends off the courgettes and put in a large saucepan; cover with water and add a pinch of salt then boil until tender, about 12 minutes. Once tender remove from heat, drain and leave to cool.
Once cool cut them in half and scoop out the centre; put it in a colander and with your hands pressing against the sides remove all the excess water. Transfer to a bowl.
Place the courgettes halves onto a plate and place some kitchen paper in them (carefully) to remove any excess water.
In the bowl with the strained courgettes add the corned beef and mash and mix together. Then add the cheese, chopped garlic cloves, breadcrumbs, parsley, salt and pepper and mix all together. Add beaten eggs one at a time until the mixture comes together.
Remove the kitchen towel from the courgettes and stuff them with the corned beef mixture.
Add a little oil to a frying pan over a medium heat and once hot add the courgettes, brown for a few minutes on each side, starting with the stuffed side first so as to avoid the stuffed courgette coming apart. Remove from the pan and allow to drain on a plate lined with kitchen paper.
If you have any remaining mixture in your bowl you can always make some stuffing balls they are also lovely.
Also please note that for a healthier option these can also be cooked in the oven.