Agrodolce means sweet and sour in Italian. In Italy there are so many ways of using this contrast of flavours to bring out the most in ingredients.
This recipe is inspired by kousa b’laban, a Levantine dish of stuffed baby marrow cooked in yoghurt. In this simplified version the yoghurt sauce and grilled courgettes are cooked separately, then served with a quick saffron butter to spoon on top.
