Salmon-stuffed zucchini
 

This is a quick and easy recipe, great for summer or winter.
It also makes a great guest luncheon (or dinner) served with tomato slices or wedges.

SALMON-STUFFED ZUCCHINI

6.6 carbs in one medium zucchini (about 7- oz)

2 - 3 medium zucchini, washed, ends removed, halved, center seeds & pulp removed and discarded
2 salmon burgers (Costco), cooked OR about 4 to 6 ounces salmon, seasoned, cooked and chilled
1/4 to 1/3 cup lite mayonnaise
1 to 2 TBSP Dijon mustard
2 TBSP Dill pickle juice
Salt & Pepper to taste
1/8 to 1/4 tsp Old Bay Seasoning

Brush zucchini very lightly with olive oil (could use Pam instead) and sprinkle with Mrs Dash Garlic & Herb seasoning. Place zucchini halves in non-stick skillet (or on bbq grill) on medium low heat and cook each side about 5 minutes or until crisp/tender. Remove to plate and allow to cool to room temperature.

Mix cooled salmon with mayonnaise, mustard and pickle juice. Salt & Pepper if desired. Fill cooled zucchini with cooled salmon mixture and serve.

Mmmmm!! sounds delicious!!

Thanks Helen ... I tried this yesterday, and it's quite good (even picky-eater DH liked it). I agree that it would be good for a guest luncheon, perhaps dolled up with a little parsley.

Would canned salmon be ok? Or canned tuna? I have made tuna salad and cut avocados in half and stuffed them...great summer supper!