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Zucchini, Mexican style with coriander & pumpkin seed pesto


  • Preheat oven to 180°C fan forced (200°C normal).
  • Spread the pumpkin seeds out on a large baking tray in one layer and cook in the oven for about 15-20 mins until they brown lightly, checking and giving a shake regularly. DON’T BURN!
  • Then briefly process the roasted pumpkin seeds with the coriander and basil.
  • Add 2 crushed garlic cloves with the chilli, grated parmesan, a little ground pepper and the oil. Process until a smooth puree has formed. Taste for seasoning and set aside.
  • Heat a little oil in a heavy-bottomed pot and gently cook the zucchini with the remaining garlic until lightly coloured, stirring now and again.
  • Add the tomatoes with quite a bit of seasonings. Stir and cook until the tomatoes begin to collapse.
  • Then add 2 tbsp of the pesto with the lime juice, feta and spring onions. Mix well, briefly cook and taste for seasoning.
  • Serve hot or cold as a starter or as an accompaniment to a simple chicken or meat dish.


  • 1 cup raw pumpkin seeds
  • 1 bunch coriander, leaves only, well washed & dried
  • 1 cup perfect basil leaves
  • 4 large garlic cloves, crushed
  • 1 small red chilli, seeded & sliced
  • ½ cup freshly grated parmesan
  • sea salt & freshly ground pepper
  • 1 cup extra virgin olive oil
  • 700 gm zucchini, cut into even cubes
  • 6-8 cherry tomatoes, diced
  • juice of ½-1 lime
  • a good handful of crumbled feta
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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