ZIPPY ZUCCHINI: Havarti & Zucchini Stacks

By on August 16, 2015

When neighbours with zucchini growing in their garden offer some of the abundant squash, it’s great to know that it can go into a variety of dishes.

Here are some recipes to try that feature it as an ingredient.


These savoury snacks or appetizers can be organized ahead of time and the zucchini roasted in the oven at the last minute before assembly.
If desired, substitute medium cheddar or Monterey Jack for the havarti cheese.

2 zucchini, sliced lengthwise, 5 mm (1/4 inch) thick and 10 cm (4 inches) long
3 plum tomatoes, seeded and quartered
15 ml (1 tbsp) melted butter
10 ml (2 tsp) fresh rosemary, chopped
Salt and freshly ground pepper, to taste
175 g (6 oz) havarti cheese, cut into slices (10 cm by 2 1/2 cm/4 inches by 1 inch)

Preheat oven to 220 C (425 F).

On a parchment-lined baking sheet, spread out zucchini slices on one side and 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 crushed tomatoes.

Source: Dairy Farmers of Canada (