Salmon-Stuffed Zucchini

With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green). Cut zucchini into 3/4-inch slices; remove seeds and hollow slightly with a spoon. Arrange in rows on a serving plate.

Mix salmon, mayonnaise, mustard, dill and Worcestershire. Fill zucchini hollows with salmon mixture. Sprinkle red pepper on top of salmon.

This recipe yields 8 servings.

Carbohydrates: 1.5 grams Net Carbs: 1 grams Fiber: 0.5 grams Protein: 4.5 grams Fat: 4 grams Calories: 60