Preheat the oven to 200°C. Score the squids across at 1cm intervals.
To prepare the sauce, drizzle some olive oil, oregano, lemon juice and crushed garlic in a bowl and mix all together
Place the scored squid in a dish and drizzle with some of the olive oil and lemon juice mixture
Thinly slice the courgettes lengthways and parboil them for two minutes in a pan of boiling salted water, drain in a colander and let them steam dry.
Dress them with some olive oil and a pinch of salt. Grill the courgettes until crispy
Wrap the squid with Parma Ham slices and place in the oven for 5-10 minutes until both the squid and Parma Ham are crispy and golden
Serve the Squid wrapped in Parma Ham, with grilled courgettes and the remainder of the lemon and olive oil dressing with a chilled glass of white Burgundy
Served with a White Bourgogne: Chablis or Saint Véran.