On an unseasonably cold and blustery night in Kos, we found ourselves in a restaurant tucked away in an old school house, where the menu was written in exercise books. They served us this chunky dip as part of a warming meze. It is sometimes made with eggs, scrambled in at the last minute, in which case it makes a lovely brunch dish. (Just add two beaten eggs to the pan at the same time as you add the cheese and herbs and cook gently until the eggs are scrambled, then serve on buttered toast.) You can also make it a smoother dip, by chopping the courgette (zucchini) finely and mashing it lightly when cooked.