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.

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tip

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;

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