‚Äč Stuffed Zucchini


Stuffed Zucchini

Servings: 16
Preparation: 6 minutes
Cooking: 14 minutes
Meal Type(s):


2 medium zucchini

75 mL (1/3 cup) roasted red peppers from a jar, drained, rinsed, patted dry and chopped

120 g (1 cup) Armstrong old Cheddar cheese, grated

Salt and freshly ground pepper, to taste

30 mL (2 Tbsp.) bread crumbs


  • Cut each zucchini into 8 slices 2 cm (3/4 in) thick.
  • With a small spoon, scoop out some of the flesh from each slice to create a small cavity. Take care not to pierce the bottom. Keep the zucchini flesh for another recipe.
  • In a steamer basket, steam the zucchini slices for 4 minutes until they are cooked al dente.
  • Rinse under cold water and drain well on paper towels.
  • In a bowl, combine the peppers, Cheddar cheese, salt and pepper. Place some stuffing in each zucchini slice and arrange on a baking sheet. Sprinkle with bread crumbs.
  • Preheat the broiler.
  • Broil for 2 minutes or until the cheese is melted and golden brown.

To get 8 uniform slices, start by cutting the zucchini in half. Cut each piece in half and then cut each quarter in half again.

Stuffed Portobello Mushrooms     |     The Red & White Potato Salad