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Thread: Salmon-stuffed zucchini

  1. #1
    Super Member Helen S's Avatar
    Join Date
    Mar 2012
    Vancouver, Washington State

    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.


    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.
    Being skinny isn't easy, so I gave up and opted for being sexy instead. (aunty acid)

  2. #2
    Super Member 4EVERquilt's Avatar
    Join Date
    Mar 2011
    Lakewood, Co. Native-New Mexican
    Mmmmm!! sounds delicious!!
    will quilt 4EVER

  3. #3
    DJ is offline
    Super Member DJ's Avatar
    Join Date
    Mar 2008
    Pacific NW
    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.

  4. #4
    Super Member
    Join Date
    Jun 2011
    Would canned salmon be ok? Or canned tuna? I have made tuna salad and cut avocados in half and stuffed them...great summer supper!

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