Steelhead Trout Stuffed Zucchini With a Parmesan, Spinach Cream Sauce

During the season when zucchini is everywhere, this is what you stuff it with: the most elegant and moist fish of all, steelhead trout!


2 large zucchinis halved, ends removed, and all pith and seeds scraped out leaving a bit of flesh at the ends to hold in the filling.

1 lb. Steelhead trout fillets skin off and cut into ¾ inch chunks

1/2 C mayonnaise

1/3 C finely grated good quality Parmigiano Reggiano cheese

1 t hot chili flakes

2/3 C thawed frozen spinach all moisture aggressively squeezed out and chopped finely

¼ C chopped Italian flat leaf parsley divided

1/3 t kosher salt + a bit more for fish

½ t black pepper + a bit more for fish

2 t fresh squeezed lemon juice

1 pint grape tomatoes quartered

2 T capers

¼ + C good quality olive oil for rubbing the zucchini, drizzling on the salmon, and mixing with the tomato salad


  • Preheat oven to 400°F.
  • Toss the tomato with about 2 t olive oil, the capers, and 1 T parsley. Stir and set aside.
  • In a mixing bowl add the mayonnaise, cheese, chili flakes, 1 T parsley, salt, pepper, lemon juice, and spinach. Blend well. Set aside.
  • Lightly rub the cubed trout with oil.
  • Take halved, scraped zucchini, and rub with 2 t olive oil and set in a small baking dish so that each length can fit without crowding. Make sure they’re about 1 inch apart. Fill each half with one quarter of the cheese spinach mixture pressing it into the indentation. Then top with about 4 oz. of the salmon, pressing it in slightly so it sticks to the cheese mixture. Do not crush fish. Drizzle slightly with oil, and top with the extra salt and pepper, about ¼ t on each zucchini half. Place the remaining parsley on top.
  • Roast in a 400° F for about 16 – 18 minutes until fish is completely opaque. Don’t overcook.
  • To serve place a serving of the tomato caper salad on the plate vertically. Nestle the stuffed zucchini alongside it. Garnish with some of the remaining parsley.

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking