John Myers
Stuffed Salmon Zucchini
The perfect stuffed salmon zucchini recipe with a picture and simple step-by-step instructions.
- 3 medium sized Zucchini fresh
- 2 Garlic cloves
- 2 tbsp Rapeseed oil
- 2 Shallots
- 1 tsp Crushed red pepper
- 300 g Salmon fillet without bones
- 1 tbsp Lemon juice
- Fresh dill
- 100 g Sour cream
- 2 tbsp Horseradish
- 2 tbsp Seasoned salt from my KB
- 2 tbsp Garlic pepper from my KB
- Sea-Salt
- 50 g Freshly grated Parmesan
- 2 tbsp Rapeseed oil extra
- Clean the zucchini, cut in half and hollow out. Finely chop the inside of the zucchini, peel the shallots and garlic and dice finely.
- Heat the oil in a pan and fry the shallots and garlic. Add the zucchini meat, season with seasoning salt and garlic pepper. Drain in a colander and let cool!
Preheat oven to 220 degrees!
- Mix the zucchini mixture with sour cream and horseradish! Chop in the dill and season again if necessary!
- Dice the salmon, sprinkle with lemon juice and add to the mixture!
- Oil a baking dish and add the zucchini halves. Spread the filling on / in it 😉 and sprinkle with Pul Biber and Parmesan!
- Bake in the preheated oven for about 20-30 minutes!
- If you don’t make low carb, then potatoes are a great match! 🙂
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