• Zucchini Stuffed With Smoked Lake Trout

From the Share – Fall 2016 newsletter 

This ready-to-eat, quick meal wonder gets a big flavor boost from the smoking process. It comes to us from Everett’s Fisheries and is a lean protein option for any night of the week.

What to look for: You can find it pre-packed in the cases in front of our fresh seafood


  • ½ cup smoked lake trout
  • 4 large zucchini
  • ¼ cup bread crumbs
  • 2 garlic cloves, minced
  • 1 large fresh tomato, diced
  • ½ green bell pepper, diced
  • ¼ cup balsamic
  • ½ cup garbanzo beans
  • ½ teaspoon salt
  • ½ teaspoon pepper


  1. Preheat oven to 400° F.
  2. Cut zucchini in half the long way and scoop out the flesh so that there is a have 1/2 inch thick shell the length of the whole zucchini. Dice removed zucchini flesh and place in a large bowl. In the same bowl add the smoked lake trout, bread crumbs, garlic, tomato, bell pepper, balsamic, garbanzo beans, salt, and pepper. Mix ingredients together well.
  3. On a lightly greased baking sheet place the zucchini halves and stuff with the smoked fish mixture.
  4. Put the zucchini in the preheated oven and roast for 30 minutes and enjoy.

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