Salmon Stuffed Zucchini
Recipe from Atkins - Phase 1

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Salmon Stuffed Zucchini

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Servings: 8 servings
Prep Time: 20 mins
Total Time: 20 mins

 
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Ingredients
  • medium zucchini, scrubbed
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  • 6 Ounce-weights
    canned salmon, drained and flaked
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  • 2 Tablespoons
    mayonnaise
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  • 1 Teaspoon
    Dijon mustard
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  • 1 Teaspoon
    chopped dill
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  • 1/8 Teaspoon
    Worcestershire sauce
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  • 1/4 
    small red bell pepper, finely chopped (about 1 tablespoons)
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Directions
1.
With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green). Cut zucchini into 3/4-inch slices; remove seeds and hollow slightly with a spoon. Arrange in rows on a serving plate.
2.
Mix salmon, mayonnaise, mustard, dill, and Worcestershire.
3.
Fill zucchini hollows with salmon mixture. Sprinkle red pepper on top of salmon.

Nutrition information
Per serving: Net Carbs: 1 grams, Fiber: 0.5 grams, Protein: 6.4 grams, Fat: 4.1 grams, Calories: 69. Percent Daily Values are based on a 2,000 calorie diet
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