Salmon Stuffed Zucchini
|Worcestershire sauce||1 Teaspoon|
|Snipped dill weed/1/4 teaspoon dried dillweed||3⁄4 Teaspoon|
|Canned salmon||15 1⁄2 Ounce, drained, flaked, skin and bones removed (1 Can)|
|Cooked rice||1⁄2 Cup (8 tbs)|
|Zucchini||2 Medium (6 Inch Long)|
|Onion||1 Small, chopped to make 1/4 cup|
In a medium mixing bowl combine egg, Worcestershire sauce, dillweed, and pepper.
Stir in salmon and cooked rice.
Trim ends of zucchini, then halve lengthwise.
Scrape out pulp leaving 1/4 inch shells.
Set shells aside.
Finely chop zucchini pulp (should measure about (1/2 cup).
In a medium bowl micro-cook chopped zucchini and onion, covered, on 100% power (HIGH) 1 1/2 to 2 minutes or till onion is tender.
Stir into salmon mixture.
Place zucchini shells in a 12 x 7 1/2 x 2-inch baking dish.
Cover with vented clear plastic wrap.
Micro-cook on 100% power (HIGH) 2 to 4 minutes or till zucchini are crisp-tender.
Place some of the salmon mixture in each zucchini shell.
Micro-cook, covered, on 100% power (HIGH) 4 to 6 minutes or till salmon mixture is heated through.
For sauce, in a small bowl stir together sour cream and mustard.
Spoon sauce over zucchini.
Micro-cook, uncovered, on 100% power (HIGH) 30 to 60 seconds or till sauce is heated through.
Garnish with dillweed, if desired.