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Salmon Stuffed Zucchini Recipe
|Worcestershire sauce||1 Teaspoon|
|Snipped dill weed/1/4 teaspoon dried dillweed||3⁄4 Teaspoon|
|Canned salmon||15 1⁄2 Ounce, drained, flaked, skin and bones removed (1 Can)|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Zucchini||2 Medium (6 Inch Long)|
|Onion||1 Small, chopped to make 1/4 cup|
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
Stir in salmon and cooked rice.
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.
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.