Asian-Inspired Salmon Stuffed Zucchini

Ingredients:

3 medium zucchini

1 Tbsp. avocado oil

Kosher salt and ground black pepper, to taste

15 oz. canned salmon, drained 

1/2 cup panko bread crumbs

1/2 cup sliced green onions

2 cloves garlic, minced

1 egg

1/4 cup mayonnaise

2 Tbsp. low-sodium tamari (or low-sodium soy sauce)

1 tsp. toasted sesame oil

1/2 tsp. ground ginger

1/2 tsp. ground black pepper

For Sweet Chili Mayo:

1/2 cup mayonnaise 

3 Tbsp. sweet chili sauce

1 Tbsp. low-sodium tamari (or low-sodium soy sauce)

1 tsp. sriracha

For serving (optional): 

Sesame seeds

Sliced green onions

Cooked white or brown rice

1. Preheat oven to 400 degrees F. Lightly brush a 9x13-inch baking dish with avocado oil. 
2. Slice zucchini in half lengthwise. Using a spoon, gently scrape out the seeds, but leave most of the zucchini flesh intact to create a “boat.” Discard the seeds. Brush the halved, scooped zucchini with remaining avocado oil and sprinkle with salt and pepper. Arrange halves in the oiled baking dish, cut side up. 
3. Bake zucchini halves at 400 degrees F for 15 minutes. 
4. While the zucchini is par-baking, prepare the filling. In a large mixing bowl, combine salmon, bread crumbs, sliced green onions, minced garlic, egg, mayonnaise, tamari, toasted sesame oil, ground ginger, and black pepper. Mix until well combined. 
5. After 15 minutes, remove the zucchini from the oven. Use a paper towel to blot out the moisture that may have accumulated in the center of the “boats.” Evenly divide the salmon filling among the six zucchini boats, mounding it up if needed. 
6. Return the filled zucchini to the oven, and bake an additional 20-25 minutes, until a knife inserted in the zucchini pierces easily. 
7. Serve immediately, garnished with a drizzle of Sweet Chili Mayo, and sprinkled with sesame seeds and sliced green onions and a side of cooked rice.