Zucchinis stuffed with Tomme de Savoie Cheese

Zucchinis stuffed with Tomme de Savoie Cheese
  • 4 servings
  • 0:20 Preparation
  • 0:40 Cooking
  • 1:00 Total Time


Add all
  • 4

    small zucchinis, unpeeled

  • 3 Tbsp.
    (45 mL)

    wheat germ

  • 3 oz
    (90 g)

    tomme de savoie cheese

  • 1/2 cup
    (125 mL)

    garlic and herb cream cheese

  • sufficient quantity of fine regular breadcrumbs

  • 1 oz
    (30 g)

    cheese, grated


Heat oven to 350°F/180°C

Cut zucchinis in 2 lengthwise.

Core zucchinis and reserve the flesh.

Sprinkle zucchini barquettes with wheat germ.

Cut Tomme de Savoie cheese in thin slices.

Divide the cheese between the zucchinis.

In a bowl, mix cream cheese and zucchini flesh.

Place an equal amount of cream cheese in each zucchini.

Sprinkle with breadcrumbs and grated cheese.

Cook in oven about 30- 40 minutes.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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