I have had such an adorably successful harvest of cucumbers, it’s a battle to use them all. I’ve given away half and getting creative with the remainder! So for tonight’s dinner starter, I created Cannellini Stuffed Cucumber slices.
I practically live off cucumbers during summer. It’s my go-to salad item. They’re hydrating, crunchy, and easy to prepare, which makes them a perfect snack hungry moments on busy days. But when it comes to main meals I need something a bit more exciting than plain cucumber on a plate. That’s when I thought, why not use them as little vessels for something with a bit more punch?
The idea of stuffing thick cucumber rounds with a smooth, seasoned cannellini bean mash came together quickly, and the result totally exceeded my expectations. The beans are creamy and mild, the perfect base for layering in flavour. And as for the zing? I think I cracked it.
A mix of fresh garlic, a generous squeeze of lime juice, and a good grind of black pepper gave the filling a lovely bite. Then, for the garnish, I added a fine sprinkle of fresh chilli for a touch of heat. It hit all the right notes: creamy, tangy, and spicy, followed by the cool, crisp cucumber to balance it all out. It was a flavour combination that definitely woke up the palate.
These little bites are also a great way to sneak more protein and fibre into a light meal. Cannellini beans are full of plant-based goodness, including iron, magnesium, and slow-release carbohydrates that help keep you feeling full. When blended with a few herbs and seasonings, they take on a smooth, almost hummus-like texture that’s perfect for scooping or spreading.
Serving ideas? These stuffed cucumber rounds make a beautiful starter or canapé. Try them:
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As a pre-dinner platter alongside olives, sun-dried tomatoes, and crusty bread
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As part of a summer picnic spread — easy to transport and no cutlery required
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Topped with a sliver of roasted capsicum or a sprinkle of smoked paprika
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With crumbled feta or toasted seeds for added texture
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Or as a kid-friendly snack, minus the chilli and with a swirl of natural yogurt in the filling
They’re light, refreshing, and incredibly satisfying. Plus, they’re a lovely way to showcase your homegrown cucumbers in something a little different from the usual salad.
So if you’re swimming in cucumbers like I am, this is definitely a recipe worth trying. Simple, vibrant, and full of flavour — just how summer eating should be.
Cannellini Stuffed Cucumbers
Ingredients
- 1 x large white Lebanese cucumber, peeled
- 1 x tin Cannellini beans, drained
- 2 cloves garlic, minced
- 3 x artichoke pieces
- salt and pepper
- squeeze of lime
- handful of coriander, roughly choped
- chilli, to garnish
Method
- Firstly peel the cucumber, slice in half lengthways, and scoop out all the seeds with a spoon, just leaving the firm flesh. Discard the slushy centres and seeds.
- In a blender (or in a large bowl) add the white cannellini beans, garlic and artichoke pieces and puree (or mash, in the absence of a blender). When smooth, transfer to a bowl.
- Add a small handful of coriander and a squeeze of lime and fold into the bean mixture. Add salt and pepper to taste.
- Scoop the bean mixture into the hollow made in the cucumber. Slice the cucumber into bite size chunks then garnish with finely chopped fresh chilli and coriander — then enjoy!
*Tip: works perfectly well with Telegraph Cucumbers although you can keep the skin on, as it’s not so bitter.
