Salmon-Stuffed Zucchini Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375掳F (190掳C) and line a baking sheet with parchment paper.
• STEP 2.Cut the zucchini in half lengthwise and scoop out the seeds and flesh, leaving a hollow shell.
• STEP 3.In a bowl, mix together the cooked salmon, breadcrumbs, chopped herbs, garlic, lemon zest, salt, and pepper.
• STEP 4.Divide the salmon mixture evenly among the zucchini halves, pressing it down gently.
• STEP 5.Place the stuffed zucchini on the prepared baking sheet and drizzle with olive oil.
• STEP 6.Bake for 20-25 minutes, or until the zucchini is tender and the filling is golden and crispy.
• STEP 7.Remove from the oven and let cool for a few minutes before serving.
• STEP 8.Garnish with fresh herbs and lemon wedges, if desired.
• STEP 9.Serve the salmon-stuffed zucchini as a main dish or as a side with a salad or roasted vegetables.

Cooking Tips

• Make sure to remove the seeds and flesh from the zucchini to create a hollow shell for the filling.
• You can use fresh or canned salmon for this recipe. If using canned salmon, make sure to drain it well.
• Feel free to customize the filling by adding other ingredients such as diced vegetables or grated cheese.
• If you prefer a crispier topping, you can sprinkle some grated Parmesan cheese or breadcrumbs on top before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the stuffed zucchini in a preheated oven at 350掳F (175掳C) for about 10-15 minutes, or until heated through.
• Serve the salmon-stuffed zucchini as a main dish or as a side with a salad or roasted vegetables.