1 tablespoon olive oil
½ small red onion, finely diced
2 medium sized courgettes, cut into 1cm dice
1 garlic clove, peeled, finely chopped
½ lemon, zested and juiced
80g mixed pitted olives, drained, roughly chopped
40g caper, drained
40g pine nuts, toasted
10 fresh basil leaves, finely shredded
60g parmesan
12 small rice crackers

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  1. Heat the olive oil in a medium sized sauté pan over a medium heat.
  2. Add the red onion and cook for 4-5 mins or until starting to soften.
  3. Add the courgette and sauté for another 4-5 mins or until they have become soft but not mushy.
  4. Add the garlic and cook for 1 min, stirring to combine.
  5. Add the lemon zest and juice, continue to cook for 1 min.
  6. Remove pan from the heat and transfer the courgette mixture to a medium sized mixing bowl.
  7. Set aside to cool for 10 mins.
  8. Add the olives, capers, pine nuts, basil and parmesan, season to taste and stir to combine.
  9. Spoon onto the crackers and serve.