If you have zucchini in your garden you probably have more squash than recipes. I like to hollow them out and stuff them with a variety of different fillings. Salmon is one of my favorites. You could probably use chopped fresh salmon, but I used canned and save the fresh stuff for the grill.
Solar Baked Salmon Stuffed Zucchini
6 medium zucchini
1 tablespoon olive oil
1 large onion, finely chopped
2 stalks celery, finely chopped
8 oz mushrooms, thinly sliced
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
2 Tablespoons freshly squeezed lemon juice
1 can (14.5 oz) salmon, including bones and liquid, skin removed
1/2 cup chopped fresh parsley
3/4 cup bread crumbs
Set Global Sun Oven out to preheat. Lightly coat two glass baking dishs with cooking spray.
Cut the zucchini in half lengthwise, cut each half into 2 to 3 pieces, hollow out each piece, leaving sides intact. Set aside.
Heat oil in a large skillett over medium heat. Add onion, celery and mushrooms and cook, stirring occasionally until celery is tender, about 5 minutes. Stir in tarragon and pepper and cook for about 1 minute. Remove from heat and set aside.
Drain salmon, reserving liquid, and remove skin. In a large bowl beat egg with lemon juice. Add salmon and mash with a fork. Add reserved mushroom mixture, parsley, breadcrumbs and enough salmon liquid to obtain the right consistency.
Stuff the hollowed out zucchini pieces with salmon mixture. Arrange pieces in the prepared baking dishes, cover with foil, cover foil with a dark tea towel. Cross stack the baking dishes in the GSO, or bake zucchini in two batches. Bake until zucchini have softened and filling is brown on top, 1 to 1 1/1 hours.
Makes 4 to 8 servings.