Two courgettes walk into a bar.

One of them is standing upright, bowtie properly affixed; white oxford shirt tucked into his pleated khaki pants. The other looks like he had a rough night. Slooping slightly to the side, his hair is slick and syrupy. He’s got some kind of lanyard tied around his waist like a belt. His shoes are grimy, the leather well-worn, the soles falling off. His smell is a bit more pungent than the first courgette. Maybe a hint of musk?

“Man, what’d you get up to?” says the first courgette to the second.

In a refined Received Pronounciation accent, he raises his jaw line, straightens his posture, and says to the first courgette: “I spent the evening in a marvelous warm bath with a lovely cocktail of organic vegetable broth, sweet pomegranate molasses, plenty of dried mint, and heaps of freshly ground allspice.”

The first courgette begins to feel a bit intimated. Despite his sleek exterior, he knows deep down in his soul that he can’t hold a candle to this eloquent mess.

“Oh yeah, dried mint, I’ve got some of that too!”

“What a sweet elixir with crushed garlic cloves, and fresh cilantro finely chopped blended with the rice that fills my insides…”

The second courgette undoes his soiled white bowtie and sits on a stool. Raising his voice, he calls down the bar “Waitress, could I please have some Greek yogurt drizzled with blend of mint leaves and olive oil?”

“Uhh, and a sprinkling of parsley for me please!”

**********

I realized last week that there were recipes for stuffed courgettes in both Plenty and Plenty More, by Yotam Ottolenghi (for whom I have already proclaimed my fangirldom.) I’m unsure of why it took me so long to try either of them, but I decided to make them both back to back, a few days apart.

Despite my narration above, I should insist that both recipes have merit. The first one is an excellent weeknight main dish, prepared in under an hour (simmer time: 40 minutes.) It is flavorful and healthy and not that complicated.

The second one, however, takes the whole idea of a “bastardized version of a Turkish original” (as Ottolenghi so proclaims in Plenty) to a whole new level. More ground allspice, more dried mint, plus a tomato, cumin, some garlic, tons of chopped cilantro, and perhaps my most favorite ingredient in any sauce – pomegranate molasses. With a simmer time of at least 1 hour and a half, this is more suited to a weekend afternoon cooking project in advance of a dinner party. (He suggests you serve them the next day, cold or at room temp.)

For the recipes: I’ll leave you to find the first here, on The Guardian.

For the second one, well, you’re just going to have to pick up a copy of the book.

One particularity to these recipes is that you’re not instructed to use the scooped-out courgette flesh in the stuffing. In order to do something with the flesh of the nine courgettes I stuffed last weekend, I made a simple cold vegetable soup.

First: sauté a chopped onion in some neutral-tasting vegetable oil. Once soft, add the courgette insides (and one more fully chopped courgette, if you have one – because the addition of some courgette skin will give the soup a nice color.) After about 3-5 minutes, cover the veg with broth (vegetable or chicken) and allow to simmer for 10-15 minutes. Take the pot off the heat and add one large skinned, seeded, chopped cucumber, and one or two avocados, cubed. Mix with a hand blender, allow to cool, and adjust seasonings (salt, pepper, lemon or lime juice, as you wish.) Makes for a delicious cold summer soup, even picnic-worthy if you have a clean empty juice jar lying around. (Made about six servings.)