Zucchini with Tomato Stuffing au Gratin

Zucchini with Tomato Stuffing au Gratin
  • 24 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 2


  • 1 cup
    (250 mL)

    swiss-type canadian cheese, grated

  • 1/4 cup
    (60 mL)

    tomato, diced

  • 1/4 cup
    (60 mL)

    stuffed olives, chopped

  • 1

    garlic clove, chopped

  • 2

    egg whites


Preheat the oven to 425°F / 220°C.

Cut the zucchini in 3/4 in. (2 cm) slices and hollow out the middle using a small spoon.

Mix the cheese, tomato, olives and garlic together. Whip the egg whites into soft peaks. Fold the egg whites into the mixture. Stuff the zucchini.

Bake for 8 to 10 minutes until the mixture is golden.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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