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Zucchini stuffed with salmon and leek
 
 
4 ServingsPTM15 min

Zucchini stuffed with salmon and leek


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Directions

  1. Preheat the oven to 200 ° C. Cook the whole courgettes for 6-7 minutes. Drain and rinse cold water.
  2. Halve the zucchini in the length and scoop out the flesh. Place the courgettes in the oven dish.
  3. Heat the oil and fry the leek 3-4 minutes. Season the oregano and salmon and season with pepper. Divide the mixture over the zucchini halves.
  4. Put the slices of mozzarella on top and pour the cream.
  5. Cook the courgettes in the middle of the oven for about 10 minutes. Meanwhile, cook the tagliatelle. Serve the filled courgettes with the pasta.

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Nutrition

630Calories
Sodium0% DV0g
Fat37% DV24g
Protein64% DV32g
Carbs23% DV69g
Fiber0% DV0g

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