Salmon-Stuffed Zucchini
By: Anonymous
Published: Saturday, February 13, 2010 - 12:13pm

Ingredients




2 mediums zucchini - (or 3 small) scrubbed
1 can salmon - (6 oz) drained, flaked
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chopped dill
1 dsh Worcestershire sauce
1 tablespoon finely-chopped red bell pepper

Preparation

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 Mix salmon, mayonnaise, mustard, dill and Worcestershire. Fill zucchini hollows with salmon mixture. Sprinkle red pepper on top of salmon. 3 This recipe yields 8 servings. 4 Comments: You may prepare these up to six hours ahead. Smoked whitefish may be substituted for the salmon.