Tartiflette Zucchini


A classic tartiflette, with potatoes, cream, bacon and cheese. This tartiflette zucchini is a different way of serving, a delicious stuffed zucchini.

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Tartiflette zucchini
Veronique van Ohmydish

Made by Véronique

Published at 2018-09-27, this recipe is for 6 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 15-02-2021

40 minutes 6 people Main course
Tartiflette zucchini


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  • 3 zucchini
  • olive oil
  • 1 Reblochon cheese (or Camembert if you can't buy Reblochon)
  • 6 waxy potatoes
  • 300 gram bacon lardons
  • 2 shallots
  • 1 garlic clove
  • 200 ml cream
  • pepper and salt to taste
Tartiflette zucchini ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • oven
  • oven tray lined with parchment paper
  • medium-sized pan
  • spoon
  • large skillet

Tartiflette Zucchini

40 minutes 6 people Main course

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Preparation -- 20 minutes

Pre-heat the oven to 180 degrees celsius or 350 degrees fahrenheit. Fill a medium-sized pan with water and bring to a boil. Peel and rinse the potatoes and chop them into slices, not too big because they have to fit inside of the zucchini.

Cook the potato slices until they're soft, exact time depends on the thickness of the slices. Peel and finely chop the shallots and garlic cloves. Divide the zucchini into halves and remove the inside with a spoon.

Drizzle with olive oil, pepper and salt. Roast them in the oven for about 10 minutes.  

Tartiflette zucchini
Tartiflette zucchini

Finishing the tartiflette zucchini -- 20 minutes

Meanwhile create the filling. Cook the bacon in a large skillet for a few minutes and then also add the garlic and shallots. Add cream and bring to a boil. Drain the potato slices and also add them to the large skillet.

Season the filling with pepper and salt and divide over the zucchini boats. Divide the cheese into slices and also divide over the zucchini boats.

Bake the tartiflette in the oven for another 10 minutes, or until the cheese is melted. Enjoy!

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