Stuffed Zucchini

As I browse around the farmer’s markets, I can’t help but notice the abundance of fresh zucchini. It takes me back to memories of growing up with tons of zucchini right from the garden. Somehow zucchini would make it into every dish whether it was zucchini muffins, fresh steamed zucchini, or a zucchini casserole with carrots, tomatoes, and a homemade cheese sauce. Unfortunately, I don’t have a garden of my own right now (but hopefully in the future), but I am lucky enough to have local, fresh zucchini straight from the farmer’s market.

I decided to stuff several large zucchini I purchased with a wild canned salmon salad, along with fresh spinach, carrots, and a bit of jalapeno peppers. The amazing, wild  salmon was won through a blog contest courtesy of Karista’s Kitchen.

Wild Salmon Stuffed Zucchini

  • 1 – 2 large zucchini’s
  • 2 cans wild salmon, drained (I used Pure Alaskan Redhead)
  • 1 bunch fresh spinach, washed and chopped
  • 1 carrot, shredded
  • 3 garlic cloves, minced
  • 1/2 jalapeno pepper, minced
  • Juice & zest of 1 fresh lemon
  • Sea salt and pepper, to taste

Preheat the oven to 350 degrees. Wash the zucchini, cut and remove the ends and then cut each zucchini in half lengthwise and then slice each piece through the center. Sprinkle each zucchini halve with salt, pepper, and thyme. Place the zucchini skin-side down in large baking dish with a bit of water on the bottom. Place into preheated oven for 45 minutes or until zucchini can be pierced easily with a fork.

While the zucchini is cooking, mix together the canned salmon, spinach, carrot, garlic, jalapeno pepper, and lemon juice/zest. Stir to combine. When the zucchini is done, allow to cool. Then, using a spoon, remove the soft flesh from the inside of the zucchini (reserve this) leaving a 1-inch border around the zucchini. With the zucchini that was removed, stir this into the salmon salad.

Spoon a 1/4 to a 1/2 cup salmon salad into the zucchini. Sprinkle with salt and pepper to taste. Place back into the oven for 10 to 15 minutes to heat through or enjoy room temperature.


2 thoughts on “Stuffed Zucchini

  1. Pingback: Quick & Easy Vegetable Saute | Healthy Food 4 Life

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