Cheesy Stuffed Cucumbers

Cheesy stuffed cucumbers turn the underrated cucumber into the centerpiece of dinner, not just the salad bowl. The cukes get briefly poached in chicken bouillon to soften them and tame the raw bite, then hollowed and filled with a buttery bread-crumb stuffing punched up with sauteed radishes and marjoram.

A layer of shredded Swiss cheese goes over the top, then the whole dish gets bathed in a quick savory custard of egg and milk that pulls everything together. Twenty minutes of baking and you have a side that looks like it took hours and tastes like a French country supper.

The radishes are the surprise here. Cooked, they lose their peppery sharpness and turn sweet and almost turnip-like, blending right into the stuffing without anyone guessing what they are.

Pro Tips

• Choose firm, straight cucumbers with thicker skin. Thin-skinned ones collapse during the simmer and can’t hold the stuffing.
• Save the reserved bouillon broth and use it to moisten the stuffing instead of plain water. The savory liquid carries flavor through the bread crumbs.
• Pour the custard around the cucumbers, not directly over the stuffing. This lets the stuffing stay crisp on top while the custard sets at the base.
• Let the dish rest 5 minutes after baking before serving. The custard firms slightly and you’ll get cleaner slices.

Variations

• Use Gruyere or smoked Gouda in place of Swiss for a more sophisticated flavor.
• Add chopped fresh dill or parsley to the stuffing for a brighter herbal lift.
• Stir crumbled cooked bacon into the bread crumb mix for a richer, smokier version.