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Zucchini Rounds with Brie and Roasted Pepper Relish

16 pieces


Gluten Free Low Sodium Vegetarian

Nutritional Facts Per Serving

2.2 g
1.3 g
0.4 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 47
  • Fat 3.7 g
    • Saturated   1.8 g
    • + Trans 
  • Cholesterol 9 mg
  • Sodium   134 mg
  • Carbohydrate 1.3 g
    • Fibre   0.4 g
    • Sugars   0.8 g
  • Protein 2.2 g
    • Vitamin A
    • Vitamin C
    • Calcium 2 %
    • Iron 2 %


Make relish by combining the first 8 ingredients in a small bowl.

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop out a little from the centre of each zucchini round and place on a baking sheet, scooped-side up. Season with salt and pepper and bake 5 minutes.

Remove the zucchini from the oven and set a scant teaspoon or so of the roasted red pepper relish in the centre of each zucchini round. Now set a slice of cheese on top of the relish. Spoon a small amount of the remaining relish on top each cheese slice.

Set the zucchini rounds back in the oven for 5 to 7 minutes, or until the cheese has melted and the relish is warm. Garnish each round with a herb leaf and serve.

Note: Roasted red peppers are sold in jars in our pickle aisle. Drain the peppers well before using. 1 medium zucchini should yield the rounds required for this recipe. To get bite-sized pieces, choose a zucchini that’s about 2” wide. If much wider than that the rounds will be challenging to eat.

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