Baked Salmon With Carrot Zucchini Stuffing Recipes

SALMON-STUFFED ZUCCHINI

Steps:

• Preheat broiler. Cut each zucchini in half lengthwise; if desired, trim ends. Using a small spoon, scoop out and discard pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan. Broil 4 inches from the heat 4 to 5 minutes or until edges of zucchini start to brown.
• Meanwhile, in a bowl stir together the next five ingredients (through Italian seasoning). Add salmon and bread crumbs. Stir gently to combine.
• Spoon salmon mixture into broiled zucchini halves. Sprinkle with cheese. Broil about 3 minutes or until cheese is melted and golden. Serve with lemon wedges.

ZUCCHINI-SALMON CAKES

Steps:

• Combine first 6 ingredients in medium bowl. Add half each of the mayo and garlic; mix well. Shape into 12 (1/2-inch-thick) patties. Refrigerate 30 min.
• Cook patties, in batches, in large nonstick skillet sprayed with cooking spray on medium heat 8 min. or until golden brown on both sides, turning carefully after 4 min.
• Mix remaining mayo and garlic until blended. Serve with salmon cakes.

CARROT AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
• Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
• Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
• Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
• Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

BAKED SALMON WITH CARROT-ZUCCHINI STUFFING

Steps:

• Preheat oven to 350°F. Melt margarine in a skillet over medium heat. Add onion and sauté until tender. Add zucchini, carrot, parsley, and basil, mixing lightly. Place vegetable mixture into a lightly greased 10 x 10-inch baking dish. Coat salmon steaks with lime juice. Arrange over vegetable mixture, then sprinkle with salt and pepper. Cover and bake for 30 minutes. Uncover and bake for 10 minutes longer or until fish flakes easily.

CARROT & STUFFING CASSEROLE

Steps:

• Cook carrots in small amount of water until tender crisp (5- 7 minutes).
• Meanwhile, saute onion in margarine until tender.
• Combine cooked carrots and sauteed onion with cream of celery soup.
• Prepare 1 box of Stove Top stuffing.
• In 2 quart casserole dish make layers as follows: 1/2 of stuffing, 1/2 of carrot mixture, 1 c. cheddar cheese.
• Repeat layers.
• Bake uncovered at 350 F for 20 to 25 minutes.

SALMON 'N STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Drain and flake salmon.
• Add remaining ingredients and blend well.
• Bake in greased 1 1/2 quart shallow casserole for 25-30 minutes, or until lightly browned.

ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

BAKED SALMON WITH CARROTS AND ZUCCHINI

Steps:

• Heat oven to 350°. In a nonstick skillet, heat oil. Add onion, sauté until tender. Add zucchini, carrots, parsley, and basil, mixing lightly. Place vegetable mixture into a lightly greased 10x10-inch baking dish. Arrange salmon steaks over vegetables and drizzle with lemon juice, salt and pepper. Cover; bake 30 minutes. Uncover and bake 10 more minutes.