Salmon and camembert zucchini
1 salmon fillet, 200 g
50 g smoked salmon
2-3 sprigs green onion
1/3 bunches of parsley and dill
Salt and pepper
½ teaspoon fenugreek
1 teaspoon dried leeks
1 grated carrot
Favorite cheese (camembert in my case)
Halve the zucchini lengthwise, without peeling them. Dig the flesh to form small boats. Then place them in a baking pan lined with parchment paper. Brush each courgette with olive oil, salt a bit and bake until first signs of baked or about 20-30 minutes.
Chop the onion, fresh herbs, the flesh of the zucchini and the carrot. Sauté all this briefly in a drizzle of oil. Season with the spices, salt and pepper. Away from heat, add the chopped salmon (fresh and smoked). Mix well.
Stuff the zucchini with this mixture. Sprinkle again with olive or sunflower oil, add a little of the cooking sauce of the vegetables. Garnish each with a slice of cheese.
Continue bakking the zucchini for 20-30 minutes until nicely browned. Serve hot, although they are very tasty and cold.