From the Share – Fall 2016 newsletter
This ready-to-eat, quick meal wonder gets a big flavor boost from the smoking process. It comes to us from Everett’s Fisheries and is a lean protein option for any night of the week.
What to look for: You can find it pre-packed in the cases in front of our fresh seafood
Ingredients
- ½ cup smoked lake trout
- 4 large zucchini
- ¼ cup bread crumbs
- 2 garlic cloves, minced
- 1 large fresh tomato, diced
- ½ green bell pepper, diced
- ¼ cup balsamic
- ½ cup garbanzo beans
- ½ teaspoon salt
- ½ teaspoon pepper
Preparation
- Preheat oven to 400° F.
- Cut zucchini in half the long way and scoop out the flesh so that there is a have 1/2 inch thick shell the length of the whole zucchini. Dice removed zucchini flesh and place in a large bowl. In the same bowl add the smoked lake trout, bread crumbs, garlic, tomato, bell pepper, balsamic, garbanzo beans, salt, and pepper. Mix ingredients together well.
- On a lightly greased baking sheet place the zucchini halves and stuff with the smoked fish mixture.
- Put the zucchini in the preheated oven and roast for 30 minutes and enjoy.
