Salmon Stuffed Zucchini Recipe
Ingredients
| Egg | 1 , beaten | |
| Worcestershire sauce | 1 Teaspoon | |
| 3/4 teaspoon snipped dillweed or 1/4 teaspoon dried dillweed | ||
| Pepper | 1 Dash | |
| 1 15 1/2-ounce can salmon, drained, flaked, and skin and bones removed | ||
| Cooked rice | 1/2 Cup (16 tbs) | |
| Zucchini | 2 Medium | |
| Onion | 1 Small, chopped | |
Directions
In a medium mixing bowl combine egg, Worcestershire sauce, dillweed, and pepper.
Stir in salmon and cooked rice.
Set aside.
Trim ends of zucchini, then halve lengthwise.
Scrape out pulp leaving 1/4 inch shells.
Set shells aside.
Finely chop zucchini pulp (should measure about (1/2 cup).
In a medium bowl micro-cook chopped zucchini and onion, covered, on 100% power (HIGH) 1 1/2 to 2 minutes or till onion is tender.
Drain.
Stir into salmon mixture.
Place zucchini shells in a 12 x 7 1/2 x 2-inch baking dish.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 2 to 4 minutes or till zucchini are crisp-tender.
Place some of the salmon mixture in each zucchini shell.
Micro-cook, covered, on 100% power (HIGH) 4 to 6 minutes or till salmon mixture is heated through.
For sauce, in a small bowl stir together sour cream and mustard.
Spoon sauce over zucchini.
Micro-cook, uncovered, on 100% power (HIGH) 30 to 60 seconds or till sauce is heated through.
Garnish with dillweed, if desired.
Stir in salmon and cooked rice.
Set aside.
Trim ends of zucchini, then halve lengthwise.
Scrape out pulp leaving 1/4 inch shells.
Set shells aside.
Finely chop zucchini pulp (should measure about (1/2 cup).
In a medium bowl micro-cook chopped zucchini and onion, covered, on 100% power (HIGH) 1 1/2 to 2 minutes or till onion is tender.
Drain.
Stir into salmon mixture.
Place zucchini shells in a 12 x 7 1/2 x 2-inch baking dish.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 2 to 4 minutes or till zucchini are crisp-tender.
Place some of the salmon mixture in each zucchini shell.
Micro-cook, covered, on 100% power (HIGH) 4 to 6 minutes or till salmon mixture is heated through.
For sauce, in a small bowl stir together sour cream and mustard.
Spoon sauce over zucchini.
Micro-cook, uncovered, on 100% power (HIGH) 30 to 60 seconds or till sauce is heated through.
Garnish with dillweed, if desired.
Chef
