Avocado and Salmon Stuffed Zucchini
- 1 medium or large zucchini
- 1 tsp olive oil
- 1 avocado
- 1 tsp lime juice
- 1 small clove garlic crushed
- 1/4 tsp chili powder
- 1/8 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1/8 smoked salmon lox
- cotija cheese optional
Cut Zucchini in half lengthwise and scoop out the seeds. Slice a thin layer off the bottom so the zucchini lays flat on a plate. Rub zucchini with olive oil.
Mash the avocado with lime juice, garlic, chili powder, onion powder, salt and pepper.
In an oven safe dish, broil the zucchini for in the oven until they brown (3-5 minutes.)
Remove zucchini from oven and let cool for 5 minutes. Fill with avocado mixture and top with smoked salmon locks. Sprinkle with cotija cheese.
Place in a container with a snap lid.
*This meal is best eaten on the first day of a trip.