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Zucchini Boats Stuffed with Salmon and Lemon Ricotta

Name: Zucchini Boats Stuffed with Salmon and Lemon Ricotta
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 portions
Cuisine: italienne
Ingredients: 3 pieces zucchini; 250 g salmon fillet; 100 g ricotta; 1 piece lemon; 1 bunch fresh dill; 6 pieces sun-dried tomatoes

Zucchini halves filled with a luscious blend of salmon, lemon ricotta, and fresh dill — light, elegant, and incredibly delicious.

28 min2 servings360 kcalDifficulty: Easy

Ingredients

3 pieces zucchini
250 g salmon fillet
100 g ricotta
1 piece lemon
1 bunch fresh dill
6 pieces sun-dried tomatoes

Instructions

Step 1
Preheat the oven to 190°C. Cut the zucchini in half lengthwise and hollow out to create boats.
Step 2
Cut the salmon into small dice. Mix with the ricotta, lemon zest and juice, chopped dill, and minced sun-dried tomatoes.
Step 3
Fill the zucchini boats with the salmon-ricotta mixture. Drizzle with a splash of olive oil.
Step 4
Bake for 18 minutes until the zucchini is tender and the top is lightly golden.

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