Stuffed Zucchini with Salmon
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large zucchini
- 1 salmon fillet (s), frozen or fresh, roughly frozen size
- 2 tomato (s)
- 2 large mushrooms or several small ones
- 1 tablespoon tomato paste
- 2 tablespoon cream cheese
- 1 handful cheese, grated (pizza cheese)
- herbs, fresh or frozen
- Lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the two tomatoes crosswise and place them in boiling water until the skin comes off easily. Meanwhile, cut the zucchini lengthways in the middle and hollow out so that a 1 cm thick wall remains.
- Then chop the hollowed out zucchini, chop the mushrooms and lightly fry both in a pan with oil. To do this, add the peeled and finely chopped tomatoes together with a good tablespoon of tomato paste and let everything simmer. Season to taste with salt, pepper and herbs.
- Now fill the hollowed out zucchini halves with the raw, finely chopped salmon fillet and pour a little salt, pepper and lemon juice over the salmon pieces. Then pour the mixture of zucchini meat, mushrooms and tomatoes over the salmon and use it to fill up the zucchini. A small hill can easily form.
- Now mix the cream cheese with the grated cheese and a dash of lemon juice and pour the mixture onto the filled zucchini halves. Now put everything in the oven preheated to 200 ° C (top / bottom heat) and bake for 20 minutes, being careful not to let the zucchini get too dark. Otherwise either cover or reduce the heat a little.
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