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Stuffed Zucchini

  • Prep
    6 min
  • Total
    20 min
  • Servings


  • 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


  1. Cut each zucchini into 8 slices 2 cm (3/4 in) thick.
  2. 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.
  3. In a steamer basket, steam the zucchini slices for 4 minutes until they are cooked al dente.
  4. Rinse under cold water and drain well on paper towels.
  5. 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.
  6. Preheat the broiler.
  7. 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.


  • Prep
    20 min
  • Total
    2 h 30 min

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  • Prep
    20 min
  • Total
    50 min

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