Yotam Ottolenghi’s courgette recipes

I associate courgettes with summer holidays in Greece, where the pale-skinned, pear-shaped variety are sold by the roadside and served in every taverna. Luckily, there are as many ways to cook courgettes as there are courgettes in Greece, and each has a different effect: maximise courgettes’ freshness by serving them raw, marinated, pickled or grilled; or roast or slow-cook for a creamier result. This spanakopita-like filo pie, in which I swap the usual spinach for courgette, is a nod to happy summers in the Mediterranean sun.Courgette and herb filo pie (pictured above)I’ve added cheddar to what is otherwise a straightforward Greek pie, because I find it ties everything together nicely, but feel free to use another cheese, if you prefer.Prep 12 minCook 1 hr 50 minServes 41kg courgettes (about 6), trimmed and gratedSalt and black pepper20g dill, roughly chopped20g tarragon leaves, roughly chopped20g parsley leaves, roughly chopped4-6 spring onions, thinly sliced (60g)2 eggs, beaten150g...