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  • Prep
    6 min
  • Total
    20 min
  • Servings

Stuffed Zucchini


2 medium zucchini

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

120 g (1 cup) Saputo Cheddar cheese, grated

Salt and freshly ground pepper, to tast

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, 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.

Tip: 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.