Havarti and Zucchini Stacks
Our dietitians' favouriteThese savoury little sensations can be assembled ahead of time and roasted in the oven at the last minute.
- Prep: 8 min
- Cooking: 15 min - 20 min
Yields 8 servings
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Ingredients
- 2 zucchini sliced lengthwise 1/4-in (1/2 cm) thick and 4-in (10 cm) long
- 3 plum tomatoes seeded and quartered
- 1 tbsp (15 mL) melted butter
- 2 tsp (10 mL) fresh rosemary chopped
- Salt and freshly ground pepper to taste
- 6 oz (180 g) Canadian Havarti cut into 4 x 1-in (10 cm x 2 1/2 cm) slices
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Preparation
Preheat oven to 425 °F (220 °C).
On a parchment-lined baking sheet, spread out the zucchini slices on one side and the tomato quarters on the other. Sprinkle with melted butter and rosemary; season with salt and pepper. Cook for 15 minutes.
Remove skin from tomatoes then place in a bowl. Crush with a fork.
Alternate zucchini and Havarti slices in layers while the zucchini is hot, so that the cheese softens.
Serve with the crushed tomatoes.
Tips
Cheese alternatives: Canadian Medium Cheddar, Monterey Jack.
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Nutritional information
Per serving| Energy: | 116 Calories |
| Protein: | 6 g |
| Carbohydrate: | 3 g |
| Fat: | 9 g |
| Fibre: | 0.8 g |
| Sodium: | 164 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 13 % / 173 mg |
| Vitamin C: | 20 % |
| Phosphorus: | 13 % |
| Zinc: | 10 % |
| Vitamin B12: | 9 % |
