Recipes and Cooking Salmon-Stuffed Zucchini Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 2, 2019 Print Rate It Share Share Tweet Pin Email Photo: Karla Konrad Prep Time: 25 mins Broil Time: 7 mins Total Time: 32 mins Servings: 4 Yield: 8 zucchini halves Jump to Nutrition Facts Ingredients 4 medium zucchini (about 8 oz. each) ⅓ cup finely chopped green onions ¼ cup roasted red sweet pepper, drained and chopped ¼ cup light mayonnaise 2 tablespoon snipped fresh parsley 1 teaspoon dried Italian seasoning, crushed 3 2.5 ounce pouches lemon-pepper or plain skinless, boneless pink salmon ½ cup panko bread crumbs ½ cup finely shredded Gruyere or Parmesan cheese (2 oz.) Lemon wedges Directions 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. 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. Rate it Print Nutrition Facts (per serving) 228 Calories 11g Fat 16g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 228 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 40mg 13% Sodium 558mg 24% Total Carbohydrate 16g 6% Total Sugars 8g Protein 19g Vitamin C 55.8mg 279% Calcium 214mg 16% Iron 1.6mg 9% Potassium 626mg 13% Folate, total 64.5mcg Vitamin B-12 0.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.