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Grilled Courgettes

These little courgette bites are stuffed with tomato-almond paste and creamy ricotta. They’re made in a split second; ten minutes on the barbecue and they’re ready to eat. The perfect bite in between dishes. 

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  • 4 persons
  • 20
  • vegetarian
  • Main dish
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Recipes from Oil & Vinegar

The sun is at full blast and we’re all enjoying this incredible summery weather with friends and family, refreshing drinks and good barbecues. But after a couple of grilling sessions you might be in need of some new inspiration. That’s why we give you: BBQ Italian Style.

    • 2 Courgettes
    • 1 Jar Of Pesto Gustoso
    • 8 oz Ricotta
    • 2 Sprigs Of Basil
    • 4 tbsp Breadcrumbs
    • Pepper
    • Salt

  • Prepare the barbecue. Cut the courgettes into slices roughly 1 inch thick and make little bowls by scooping out some of the middle of each with a spoon.

    Pick the basil leaves and chop them. Then mix the ricotta, Pesto Gustoso , chopped basil and the breadcrumbs together and add salt and pepper to taste.

    Fill the courgette 'bowls' with the mixture and roast on the barbecue for approximately 10 minutes.

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