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.

Source: Better Homes and Gardens

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Karla Konrad

Recipe Summary

prep:
25 mins
broil:
7 mins to 8 mins
Servings:
4
Yield:
8 zucchini halves
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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; total fat 11g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 2g; cholesterol 40mg; sodium 558mg; potassium 626mg; carbohydrates 16g; fiber 3g; sugar 8g; protein 19g; trans fatty acid 0g; vitamin a 1092IU; vitamin c 56mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 64mcg; vitamin b12 0mcg; calcium 214mg; iron 2mg.
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Reviews

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