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Salmon-Zucchini Wedge Appetizer

Submitted by: JustRightMenus


When zucchini's in season in New England, they say to keep your door locked - - or you'll come home to bags of it, left inside your front door. Ha. It's one of those things that just grows very well.. and prolifically. So, here's something new to do with it! This makes for a neat party treat.

Categories: appetizer, fish, seafood

From the kitchen of:

Found Online http://www.cooks.com/rec/view/0,1617,158164-248205,00.html


1 2/3 c. shredded zucchini

1/4 c. finely chopped onion


3 well-beaten eggs

1/3 c. grated Parmesan cheese

1 tsp lemon juice



1/4 c. snipped parsley

1/4 tsp salt

dash of pepper

1/4 tsp dried dillweed


1 (8 oz) can of salmon, drained, flaked, and bones removed


Preheat oven to 350°.

In a small saucepan, add the zucchini and onion; cover with water.

Bring to a boil then reduce heat and simmer, covered, just until tender - this should take about 3 minutes.

Drain the mixture well, pressing out all the liquid. A fine mesh colander works great for this.

In mixing bowl, combine eggs, cheese, and lemon juice. Mix in the zucchini and onion, parsley, salt, pepper, and dill.

Fold in the salmon.

Turn in to a greased pie dish (8-9").

Bake at 350° until set - about 25 to 35 minutes.


Cut into wedges and serve along with snack crackers.