Zucchini with parmesan almond filling and salmon

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the salmon, dab dry and cut into fine cubes. Sprinkle with lemon juice and season with salt. Heat the oil in a pan and fry the salmon all around. Fill amarettinis in a freezer bag and crumble finely. Grate the parmesan. Mix amarettinis, flaked almonds, parmesan and egg.

2. 2

   Wash the zucchini and dab dry. Cut green zucchini in half lengthwise. Cut yellow zucchini into pieces of about 6 cm width. Hollow out the zucchini with a ball cutter. Coarsely chop the flesh and add to the egg mixture. Mix everything together. Season with salt and pepper. Carefully fold in the salmon cubes, except some for garnishing. Fill everything into the zucchini. Put the zucchini into a greased, ovenproof casserole dish. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes.

3. 3

   Mix everything together. Season with salt and pepper. Carefully fold in the salmon cubes, except some for garnishing. Fill everything into the zucchini. Put the zucchini into a greased, ovenproof casserole dish. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. Remove. Garnish with remaining salmon cubes, lemon, thyme and nasturtium blossoms

Nutrition Facts

KCAL
350 kcal

CARBS
14 g

FATS
22 g

PROTEINS
25 g