Salmon-Stuffed Zucchini

Salmon and zucchini have continually been an extremely good pairing, however, have you ever attempted stuffing zucchini with salmon? Try it and love it with this healthy recipe that offers plenty of greens with filling salmon and cheese.

Ingredient Checklist
4 medium zucchini (about 8 oz. each)
⅓ cup finely chopped green onions
¼ cup roasted red sweet pepper, drained and chopped
¼ cup light mayonnaise
2 tablespoons snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
3 2.5 ounces pouches lemon-pepper or plain skinless, boneless pink salmon
½ cup panko bread crumbs
½ cup finely shredded Gruyere or Parmesan cheese (2 oz.)
Lemon wedges

 Step 1
Preheat broiler. Cut each zucchini in half lengthwise; if desired, trim ends. Using a small spoon, scoop out and discard the pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan. Broil 4 inches from the heat 4 to 5 minutes or until edges of zucchini start to brown.

 Step 2
Meanwhile, in a bowl stir together the next five ingredients (through Italian seasoning). Add salmon and bread crumbs. Stir gently to combine.

 Step 3
Spoon salmon mixture into broiled zucchini halves. Sprinkle with cheese. Broil about 3 minutes or until cheese is melted and golden. Serve with lemon wedges.