Zucchini Boats Stuffed with Salmon and Lemon Ricotta
Temps
28 min
Difficulté
facile
Ingrédients
6
Budget
~6-8 €
Valeurs nutritionnelles
Score santé
Bon · /100
360 kcal
par portion
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Etapes
- 1
Preheat the oven to 190°C. Cut the zucchini in half lengthwise and hollow out to create boats.
5 min
- 2
Cut the salmon into small dice. Mix with the ricotta, lemon zest and juice, chopped dill, and minced sun-dried tomatoes.
5 min
- 3
Fill the zucchini boats with the salmon-ricotta mixture. Drizzle with a splash of olive oil.
3 min
- 4
Bake for 18 minutes until the zucchini is tender and the top is lightly golden.
18 min
