Stuffed nutmeg pesto courgettes

There's nothing better than a tasty but at the same time light lunch. Eating foods associated with the Mediterranean diet reduces the risks of health problems: oilve oil, fresh fruits and veggies are the protagonists of most of the dishes you can find in this website. These stuffed courgettes are not only genuinely nutritious, but also beautiful. Your guests will enjoy each delicious bite and ask for more.


  • courgettes 500 grams
  • pesto two teaspoons of walnut pesto
  • ricotta cheese 100 grams
  • parmesan 30 grams
  • salt
  • pepper
  • pistachios a handful of pistachios
  • hazelnuts a handful of nuts
  • pine nuts a couple of spoons of pine nuts
30 minutes Total time
20 minutes Active time
Serves 3 persons
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Rinse the courgette and cut off the ends. Cut them in half lenghtwise. Cook in boiling water until tender, 3-4 minutes. Set aside. Mix your walnut pesto, your ricotta and parmesan together. Scoop the flesh out of the courgettes with a spoon. Be careful not to break the skin! Add a bit of minced flesh to your stuffing, then fill in the courgettes. Place them on an oven tray and stuff them with your ricotta and nutmeg pesto stuffing. Grind your pistachios, nuts and pinenuts in a morter with a pestle. Drizzle the nuts over the courgette, then cook at 200° for 15 minutes. Grill for 5 minutes before serving.

For an even more sharp flavour, add to your stuff a minced half clove of garlic.
As the traditional genovese pesto, made with basil, the nut

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