Mafghoussa means “squashed” in Arabic, and that’s because the vegetables are squashed into cold salads once they are roasted. There are different versions of mafghoussa: some are made with tomatoes and laban jameed (salted and dried yoghurt), some are made with olive oil, as I have done here. The beauty of mafghoussa is that it’s a zero-waste recipe. You can use the cored insides of the courgettes (zucchini) if you are coring courgettes for another recipe (see additional info below), or use the entire courgettes; the taste is slightly different, but it’s still delicious. Mafghoussa is always served cold. This refreshing dish works beautifully with grilled meats on the side or by itself as a meal.