It’s the stretch of summer when gardeners are frantically trying use up or gift the abundance of zucchini coming out of their yards. If that’s you, or if you’ve been gifted zucchini, or if you’re even picking them up from the farmer’s market, this recipe will help you use zucchini in a new, old-fashioned way!
I remember making stuffed zucchini “boats” as a kid, piled high with ground beef, rice, and cheese. I honestly don’t remember having zucchini many other ways. As an adult, and an avid gardener, I’ve come up with many more ways to use fresh zucchini, and these Asian-Inspired Salmon Stuffed Zucchini are a new favorite.
I used canned salmon in this recipe, because it’s a convenient, inexpensive pantry staple that is perfect for this filling. It’s already super flaky and tender, so it mixes up with the other ingredients easily. Tamari, sesame oil, garlic, ginger, and green onions lend this salmon filling Asian-inspired flavors, making these stuffed zucchini a complete meal when paired with cooked rice. I like to take these stuffed zucchini over the top with a drizzle of Sweet Chili Mayo and a sprinkling of gomasio (a blend of ground, dried seaweed and sesame seeds).
I’m not afraid of having too much zucchini with this recipe in the rotation!
Original publication date: August 2, 2021
Tamari, sesame oil, garlic, ginger, and green onions lend this salmon filling Asian-inspired flavors, making these stuffed zucchini a complete meal when paired with cooked rice.