SALMON-STUFFED ZUCCHINI
Servings: 8
Prep time: 0:20:00
Bake/Cook time: 0:00:00
Calories: 60
Fat: 4 grams
Protein: 4 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
2 medium or 3 small zucchini, scrubbed
1 can (6 ounces) salmon, drained and flaked
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chopped dill
Dash Worcestershire sauce
1 tablespoon finely chopped red bell pepper
1. With a vegetable peeler, peel stripes down length of
zucchini (to create a pattern of dark and light green).
Cut zucchini into 3/4-inch slices; remove seeds and
hollow slightly with a spoon. Arrange in rows on a
serving plate.
2.
3. Mix salmon, mayonnaise, mustard, dill and
Worcestershire. Fill zucchini hollows with salmon
mixture. Sprinkle red pepper on top of salmon.
You may prepare these up to six hours ahead. Smoked
whitefish may be substituted for the salmon.
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