Zucchini with Salmon, Prawns and Sweet Potato Stuffing

Zucchini with Salmon, Prawns and Sweet Potato Stuffing


Once in a while you will find a recipe that stands the test of time for decadence and pure bliss. This recipe for Zucchini Stuffed with Salmon, Prawns and Sweet Potato is one to keep on hand for any holiday, special occasion or celebration. With the richness and delicious taste, this recipe is full of flavor. it is a little bit of heaven in each bite. The hardest part of this delicious recipe, is deciding who will get to enjoy the other corners with you. Make a batch this weekend.


4 zucchini (round)
1 green onions
1 sweet potatoes
150 grams fresh salmon
peeled prawns (Some)
prosciutto (Some, tips)
cottage cheese (to melt)
extra-virgin olive oil
potato chips (Sweet, to serve)


1Scrub and peel sweet potatoes and cut into medium size pieces.
2Heat a generous amount of oil in a pan and sauté sweet potatoes until about half-cooked.
3Set aside cooked sweet potatoes to drain on a paper towel.
4Add shrimp to hot pan and sauté.
5Add green onion when shrimp is half-cooked.
6Add sweet potato, salmon and some shredded prosciutto tips.
7Season with salt and pepper and set aside.
8Boil whole squash for five minutes.
9Let squash cool.
10Cut open squash and scoop out seeds and inner flesh, being careful not to puncture outer walls.
11Reserve the flesh for another use.
12Fill the zucchini with sweet potato mixture.
13Preheat oven to 200°C (approximately 400°F).
14Top stuffed zucchini with a generous spoonful of cottage cheese.
15Season with salt and pepper and broil for five minutes, watching carefully.
16To serve, garnish with potato chip, if desired.
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