Salmon Stuffed Zucchini Recipe

Summary

Cooking Time11 MinDifficulty LevelMedium
Health IndexAverageCuisine
Main Ingredient

Ingredients

 Beaten egg1
 Worcestershire sauce1 Teaspoon
 Snipped dill weed/1/4 teaspoon dried dillweed3⁄4 Teaspoon
 Pepper1 Dash
 Canned salmon15 1⁄2 Ounce, drained, flaked, skin and bones removed (1 Can)
 Cooked rice1⁄2 Cup (8 tbs)
 Zucchini2 Medium (6 Inch Long)
 Onion1 Small, chopped to make 1/4 cup

Nutrition Facts

Serving size: Complete recipe

Calories 1007 Calories from Fat 331

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 321.3 mg

Sodium 2190.8 mg91.3%

Total Carbohydrates 52 g17.2%

Dietary Fiber 6.7 g26.9%

Sugars 12.2 g

Protein 98 g196.4%

Vitamin A 23.4% Vitamin C 118.6%

Calcium 18.2% Iron 32.2%

*Based on a 2000 Calorie diet

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.
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