Zucchini with salmon filling

Ingredients for 4 servings:

• 6 m.-large zucchini
• 200 g salmon, fresh, diced
• 1 egg yolk
• 5 basil leaves
• 1 pinch of thyme
• 1 pinch of marjoram
• ½ tbsp parsley
• 1 garlic clove(s)
• 1 tbsp olive oil
• Salt and pepper from the mill
• Butter for the casserole dish

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the zucchini and cut diagonally into pieces of about 5 cm. Then, using a small knife or spoon, scoop out the flesh from the center, leaving a thin wall and base. Be careful not to cut into the flesh! Set the hollowed-out flesh aside. Now lightly salt the inside of the zucchini baskets and blanch them in boiling water for about 5 minutes. Remove and drain. Place the zucchini flesh in a blender with the egg yolk, herbs, chopped garlic clove, oil, diced salmon, salt, and pepper and blend until well combined. Fill the zucchini baskets with this filling and place in a buttered baking dish. Bake in a preheated oven at 180°C for about 30 minutes. Let rest for 3-5 minutes before serving.