Havarti and Zucchini Stacks

Our dietitians' favourite

These 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
havarti and zucchini stacks

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

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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Nutrition

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: 16 % / 173 mg
Vitamin C: 20 %
Phosphorus: 13 %
Zinc: 10 %
Vitamin B12: 9 %