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salmon risotto bowl baked stuffed zucchini

Salmon Risotto Baked Stuffed Zucchini

A delicious appetizer, side dish, or main course served with salad and crusty bread

Course Appetizer, Main Course, Side Dish
Cuisine American, Multicultural
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4


  • 1 Bowl Live Ocean Salmon Risotto - Uncooked
  • 2-3 Large Zucchinis
  • Salt and Pepper To taste
  • Cooking Spray


  1. Preheat oven to 375 F.

  2. Trim stem ends and cut zucchinis in half.

  3. Using a spoon, remove seeds from center of each zucchini half.

  4. Spray baking sheet with cooking spray and place zucchini boats cut side up on baking sheet.

  5. Add salt and pepper to taste and place boats in oven for 5 mins.

  6. Remove from oven and spoon uncooked Salmon Risotto into zucchini boats.

  7. Place back in the oven for 15 minutes. Remove and enjoy.