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Stuffed zucchini with salmon, vegetables, and apples

In this recipe, I use oyster mushrooms and Belchard Chantecler apples. I lightly caramelize the apple, but you can do it to your liking, same goes for the rest of the assortment.

Mushrooms Vegetables Apple Zucchini Public
Course: Main course
Preparation time: 40 minutes
Cooking time: 30 minutes
Cost per serving: 2,59 €
Energy: 430 kcal / serving
Nutritional score:

Instructions

  • 1.   Preheat the oven to 200°C (392°F).
  • 2.   Peel and roughly chop the apple.
  • 3.   Lightly caramelize the apple, then set aside.
  • 4.   Wash, open, and hollow out the zucchini.
  • 5.   Wash, peel, and thinly slice the vegetables. Then sauté them in a pan with olive oil.
  • 6.   Wash and slice the mushrooms, then sauté them separately in a saucepan.
    Set aside on low heat.
  • 7.   Cut the salmon fillet into small cubes and sauté them with the vegetables.
  • 8.   Peel and thinly slice the garlic cloves and add them to the rest of the vegetables.
  • 9.   Once all the vegetables and salmon are cooked, layer them with the caramelized apple.
  • 10.   Place the remaining filling in a dish and create 2 hollows to place the stuffed zucchini.
  • 11.   Put the dish in the oven for 30 minutes.
  • 12.   Prepare the rice, once cooked shape it with the mushrooms (for this, you can use a cookie cutter and create different layers).

Ingredients for servings

  • 1 apple
  • 3 garlic cloves (optional)
  • 2 round zucchinis
  • 1 carrot
  • 2 floury potatoes
  • 250 g of mushroom
  • 125 g of salmon fillet
  • 1 tablespoon of olive oil

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    430 kcal
    21 %
  • Fat
    15,68 g
    22 %
  • of which saturated
    2,61 g
    13 %
  • Carbohydrates
    44,91 g
    17 %
  • of which sugar
    17,27 g
    19 %
  • Protein
    21,55 g
    43 %
  • Fibers
    7,56 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.