Salmon-Stuffed Zucchini

By á-170456

Ingredients

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

Preparation

Step 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.

Mix salmon, mayonnaise, mustard, dill and Worcestershire. Fill zucchini hollows with salmon mixture. Sprinkle red pepper on top of salmon.

This recipe yields 8 servings.

Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 4.5 grams
Fat: 4 grams
Calories: 60