Serves: 8
Total Calories: 189

6 medium zucchini
1 tablespoon olive oil
1 large onion, finely chopped
2 stalks celery, finely chopped
8 ounces mushrooms, thinly sliced
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
1 egg
2 tablespoons freshly squeezed lemon juice
1 (14 1/2-ounce) can salmon, including bones and liquid, skin removed
1/2 cup chopped fresh parsley
3/4 cup bread crumbs

Set Global Sun Oven out to preheat. Lightly coat two glass baking dishes with cooking spray.

Cut the zucchini in half length-wise. Cut each half into 2 to 3 pieces, hollow out each piece, leaving sides intact. Set aside.
Heat the oil in a large skillet over medium heat. Add onion, celery and mushrooms and cook, stirring occasionally until celery is tender, about 5 minutes. Stir in tarragon and pepper and cook for about 1 minute. Remove from heat and set aside.

Drain salmon, reserving liquid, and remove skin. In a large bowl beat egg with lemon juice. Add salmon and mash with a fork. Add reserved mushroom mixture, parsley, breadcrumbs and enough salmon liquid to obtain the right consistency.

Stuff the hollowed out zucchini pieces with salmon mixture. Arrange pieces in the prepared baking dishes, cover with foil then cover foil with a dark tea towel. Cross stack the baking dishes in the GSO, or bake zucchini in two batches. Bake until zucchini have softened and filling is brown on top, 1 to 1 1/1 hours.

Nutritional Facts:

Serves: 8
Total Calories: 189
Calories from Fat: 72

More Recipes from the Sun Oven Cooking Cookbook:
Sun Oven Baked Salmon
Solar Salmon Strudel
Solar Salmon and Potato Casserole
Solar Baked Salmon Stuffed Zucchini