Dinner/Mains

August 4, 2021

Asian-Inspired Salmon Stuffed Zucchini

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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!

Ingredients assembled for Asian-Inspired Salmon Stuffed Zucchini
Assemble your ingredients.

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Preparing the zucchini boats
Prep the zucchini "boats" by slicing the zucchini in half lengthwise, then scooping out the seeds with a spoon. Leave a generous margin so the zucchini holds its structure. Par-bake the zucchini, then blot out the excess moisture with a paper towel before filling.

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Filling the zucchini boats with salmon filling
While the zucchini is par-baking, prepare the salmon filling. Fill the partially cooked zucchini "boats" with the salmon filling, then return to the oven to bake an additional 20-25 minutes.

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One finished Asian-Inspired Salmon Stuffed Zucchini served on a white plate with side of cooked white rice and edamame
Serve Asian-Inspired Salmon Stuffed Zucchini with cooked rice on the side (cooked edamame is optional), and finished with a drizzle of Sweet Chili Mayo and sprinkling of gomasio or sesame seeds.

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Original publication date: August 2, 2021

Asian-Inspired Salmon Stuffed Zucchini

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.

Author:

Kira Freed - The Joyful Plateful

Prep:

5

min

cook:

40

min

total:

45

min

Print It

Ingredients

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

Instructions

  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. 

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Hi there, I’m Kira!

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