Fish Stuffed Zucchini Boats
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- 6 medium
- zucchini – 1 ½ in. by 8 in cut in half and boiled in salted water
- 4 c
- packaged herb-seasoned stuffing
- 1 1/2 c
- cubed raw fish (walleye or saugeye)
- 2 c
- 1/4 c
- lemon juice
- 1/3 c
- 1 can(s)
- mushroom soup slightly diluted with water or milk
1Add cooked zucchini to stuffing mix along with butter, lemon juice and fish. (Reserve the zucchini shell).
Begin adding water and moisten to desired consistency.
2Place stuffing mixture in zucchini shells. Pour diluted mushroom soup over top; if preferred, other types of creamed soups may be used.
3Place in shallow baking pan with 1/4 inch water in bottom to prevent shells from sticking.
Bake at 350 for 30 minutes.
Garnish with chives, parsley, or paprika.