Salmon Stuffed Zucchini Recipes

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SALMON-STUFFED ZUCCHINI



Salmon-Stuffed Zucchini image

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.

Provided by BHG Test Kitchen

Time 32m

Number Of Ingredients 10

4 medium zucchini (about 8 oz. each)
0.333 cup finely chopped green onions
0.25 cup roasted red sweet pepper, drained and chopped
0.25 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
0.5 cup panko bread crumbs
0.5 cup finely shredded Gruyere or Parmesan cheese (2 oz.)
Lemon wedges

Steps:

  • 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.

Nutrition Facts : Calories 228 kcal, Carbohydrate 16 g, Cholesterol 40 mg, Protein 19 g, SaturatedFat 4 g, Sodium 558 mg, Sugar 8 g, Fat 11 g, UnsaturatedFat 5 g

SALMON-STUFFED ZUCCHINI RECIPE



Salmon-Stuffed Zucchini Recipe image

Provided by á-170456

Number Of Ingredients 7

2 medium zucchini - (or 3 small) scrubbed
1 can salmon - (6 oz) drained, flaked
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chopped dill
1 dash Worcestershire sauce
1 tablespoon finely-chopped red bell pepper

Steps:

  • With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green). Cut zucchini into 3/4-inch slices; remove seeds and hollow slightly with a spoon. Arrange in rows on a serving plate. Mix salmon, mayonnaise, mustard, dill and Worcestershire. Fill zucchini hollows with salmon mixture. Sprinkle red pepper on top of salmon. This recipe yields 8 servings. Carbohydrates: 1.5 grams Net Carbs: 1 grams Fiber: 0.5 grams Protein: 4.5 grams Fat: 4 grams Calories: 60

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