Salmon and zucchini have always been a great pairing, but have you tried stuffing zucchini with salmon? Try it and love it with this healthy recipe that offers plenty of veggies with filling salmon and cheese.



Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Cut each zucchini in half lengthwise; if desired, trim ends. Using a small spoon, scoop out and discard pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan. Broil 4 inches from the heat 4 to 5 minutes or until edges of zucchini start to brown.

  • Meanwhile, in a bowl stir together the next five ingredients (through Italian seasoning). Add salmon and bread crumbs. Stir gently to combine.

  • Spoon salmon mixture into broiled zucchini halves. Sprinkle with cheese. Broil about 3 minutes or until cheese is melted and golden. Serve with lemon wedges.


If your zucchini are larger than a slim 8-oz. size, you can still make this dish. Use two larger zucchini and prepare as directed, stuffing four halves. You may need to increase the cooking time slightly.

Nutrition Facts

228 calories; 11 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 2 g monounsaturated fat; 40 mg cholesterol; 558 mg sodium. 626 mg potassium; 16 g carbohydrates; 3 g fiber; 8 g sugar; 19 g protein; 0 g trans fatty acid; 1092 IU vitamin a; 56 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 64 mcg folate; 0 mcg vitamin b12; 214 mg calcium; 2 mg iron;