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Stuffed Zucchini Boats with Salmon (Serves 2) Zucchini 2 medium zucchini Olive oil Salt
Method
Split lengthwise, scoop centers (leave ~1/4–3/8“ shell) Lightly salt, rest 10 min, pat dry Brush with olive oil Pre-roast at 400°F for 8–10 min Salmon Filling 320g salmon (finely chopped, not puréed) 1 small shallot, finely diced and sautéed 1–2 tbsp crème fraîche (or heavy cream + a few drops white wine vinegar) 1 tsp lemon zest 1–2 tsp lemon juice 1–2 tbsp olive oil 1–2 tbsp fresh dill, chopped Salt + pepper
Method
Mix gently until just combined (do not pack or overwork) Panko Topping 1/3 cup panko 2–3 tbsp finely grated Parmesan 2 tbsp melted butter
Method
Mix until evenly coated Assemble & Bake Fill pre-roasted zucchini with salmon mixture Top with panko mixture Bake at 375°F for 15–20 min Broil briefly to brown