Try this Salmon-Stuffed Zucchini recipe, or contribute your own.
Suggest a better descriptionStep 1
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.
Step 2
Meanwhile, in a bowl stir together the next five ingredients (through Italian seasoning). Add salmon and bread crumbs. Stir gently to combine.
Step 3
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (441g) | ||
Recipe Makes: 1 | ||
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Calories: 90 | ||
Calories from Fat: 12 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.9mg | 1 % | |
Potassium 672.2mg | 18 % | |
Total Carbohydrate 46.9g | 14 % | |
Dietary Fiber 20.6g | 82 % | |
Sugars, other 26.3g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 90
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