Mediterranean Stuffed Zucchini – Zon in je bord

Mediterranean Stuffed Zucchini – Zon in je bord

You can notice summer is coming! Awesome to see all those smoke signals in the air when riding through the streets. Suddenly everyone understands the art of our hobby! Cooking outdoors creating loads of flavour! This is exactly why you should make this incredible fresh meal. Mediterranean stuffed zucchini with citrus rice and a fabulous tasting piece of lemon verbena marinated salmon. That Traeger really does some magic with salmon. Slowly smoking it at 75°C gives you an end product to crawl for! So tender and juicy! Take a quick look to get to know everything about this recipe!

Disclosure: This recipe has been made for Bamix Belgium. Affiliate links are used.

  • Mediterranean stuffed zucchini
  • Mediterranean stuffed zucchini
  • Mediterranean stuffed zucchini
Mediterranean stuffed zucchini with lemon verbena salmon
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins

Time to bring the summer on the table! Wanna score some love points? Serve this to your partner and I’ll bet you, you’ll be safe for a while! 

Course: Sidedish, Vegetables
Cuisine: Italian, Mediterranean, Spanish
Keyword: fresh meal, lemon, Mediterranean, rice, Smoked salmon, stuffed, summer, zucchini
Servings: 2 persons
  • 400 gr. Fresh salmon
  • spicy oil at taste
  • salt and pepper at taste
  • 5 slices coppa for the crumble
  • lime zeste at taste
For the marinade
  • 1/2 Tbsp sushi vinegar
  • 2 twigs lemon verbena
  • 2 twings thyme leaves only
  • 2 Tbsp fresh parsley
  • 1 Tbsp olive oil
  • 100 ml. water
Lemon Rice
  • 250 gr. rice
  • 1 Tbsp mustard seeds brown and white mixed
  • 1 Tbsp curry powder
  • 1/2 lemon juice only
  • 1/2 lime juice only
  • 2 twigs lemon verbena
  • salt and pepper at taste
Mediterranean stuffed zucchini
  • 2 Tbsp. brine juice safe some from the clean jar
  • 4 balls zucchini
  • 3 San Marzano Tomatoes
  • 1/2 eggplant
  • 20 small olives
  • freshly grated goat cheese
  • salt and pepper at taste
Marinating the salmon
  1. Put all marinade ingredients in a jar and mix thoroughly with your Bamix blender. Keep 2 tbsp. from the marinade aside for the stuffed zucchini.

  2. Put the salmon in a tight container and pour the marinade over the salmon. The bigger your container will be the more brine you need to make. The salmon should be completely submerged for about 4hrs. minimum. 

  3. Pat the salmon dry and sprinkle it with spicy oil, salt and pepper at taste. 

For the Mediterranean stuffed zucchini
  1. Cut some thick slices from the eggplant and sprinkle them with salt. Let rest for about ten minutes until the juices start to pearl on top of the zucchini. Oil them and grill them on a hot fire to get some nice grillmarks

  2. Put a cast iron pan on top of the fire and wait until it’s blazing hot. Meanwhile dice the tomatoes and sear them (blacken them) in the skillet. 

  3. Remove the inner part of the Zucchini balls and add the flesh to the tomatoes. Quench with two Tbsp. mariande. Add the olives and taste. Add some extra salt, pepper and/or marinade at taste.

  4. Stuff the zucchini with the vegetables and some grated goat cheese in between. Top with some more of the goat cheese. Roast the Mediterranean zucchini balls on the BBQ at 180°C. until the zucchini is tender and the cheese is molten. 

Smoking the salmon
  1. Smok the marinated salmon on pecan or oak wood. I’ve used the Traeger for this recipe and put it on 75°C with supersmoke until I reached an internal temperature of 50°C. Don’t worry if your BBQ doesn’t go that low. It will be fine at 110°C too but try to keep it as low as possible for better results (indirect heat ofcourse). The lower the temperature you work on the more tender and juicy your smoked salmon will be!

  2. Put the cast iron skillet on a hot fire source and bake the coppa golden brown. Put aside to cool down and crumble it over the salmon with some lime zeste before serving the salmon. 

Baked lemon rice
  1. Cook the rice following the instructions on the package

  2. Add some mustard seeds to a hot skillet and let them pop. You’d better use a lid on the skillet for this or they will pop out of your skillet.

  3. Add some oil and a good quality curry and let the spices simmer for a couple of minutes to develop their flavors! Make sure they don’t burn. 

  4. Bake the rice in the oiled skillet and quench with lemon and lime juice. 

  5. Add the lemon verbena, salt and pepper at taste. 

Serve all this delicious summer ingrediënts with a fresh wine or a delicious white beer. Enjoy!

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