Grilled cheesy courgettes with pine nuts and olives

Nici Wickes' grilled courgette recipe creates the perfect fuss-free side dish. With two types of cheese, raisins, pine nuts and olives, this dish packs a real flavour punch without requiring any effort

By Nici Wickes
  • 25 mins cooking
  • Serves 2
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  • 5-6 courgettes
  • 75 gram feta
  • 50 gram Parmesan, grated
  • small handful basil leaves, finely chopped
  • 1/4 cup golden raisins
  • 1/4 teaspoon salt
  • splash of olive oil
  • splash of white or red wine vinegar
  • 1/4 cup pine nuts
  • 50 gram green olives


  • 1
    Preheat grill to medium.
  • 2
    Halve the courgettes lengthwise. Use the tip of a sharp knife to score the flesh, making sure not to pierce the skin. Cook in a pan, cut-side up, for 2-3 minutes or until the skin begins to colour. Remove from the heat. Transfer to an oven tray.
  • 3
    In a small bowl, mix the feta, Parmesan, basil, raisins and salt to a chunky paste. Sprinkle mixture over the courgettes, then splash with the olive oil and vinegar. Grill until well browned – about 15 minutes. Scatter on the pine nuts and olives in the last 5 minutes.
  • 4
    The courgettes should be cooked through, but still firm.


Serves 2-4 as a side dish. Serve with pan-fried fish fillets and a crisp, green salad. This easy-to-grow vegetable is so versatile and the health benefits are enormous. Courgettes contain plenty of fibre, vitamins and minerals (plenty of the B group so essential for our energy and functioning), as well as having anti-inflammatory qualities, so eat them up!

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