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


Credit: Karla Konrad

Recipe Summary test

25 mins
7 mins
32 mins
8 zucchini halves


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; fat 11g; cholesterol 40mg; saturated fat 4g; carbohydrates 16g; mono fat 2g; poly fat 3g; insoluble fiber 3g; sugars 8g; protein 19g; vitamin a 1091.8IU; vitamin c 55.8mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 1.1mg; vitamin b6 0.4mg; folate 64.5mcg; vitamin b12 0.3mcg; sodium 558mg; potassium 626mg; calcium 214mg; iron 1.6mg.