2 medium zucchinis, sliced in half lengthwise with seeds scooped out
1 Cedar Bay cedar plank salmon, grilled and chopped up
1/4 cup roasted red pepper hummus
1/4 cup kalamata olives, chopped
1/4 cup roasted tomatoes, chopped
4 tbsp basil pesto
3 tbsp crumbled feta cheese
olive oil, for brushing
salt and pepper
Preheat grill to medium heat. Trim ends of squash; halve lengthwise and scoop out seeds.
Brush inside of squash with olive oil; season with salt and pepper. Grill, cut side down, 4-5 min, uncovered, until edges are slightly charred and caramelized. Transfer to clean work surface. (Alternatively, you can broil the zucchini for 10 minutes in the oven if you don’t want to use a grill)
While zucchini is cooking, mix salmon, hummus, olives, and tomatoes in a bowl.
Fill each squash with an equal amount of salmon mixture, drizzle with one tbsp of pesto, and sprinkle with feta cheese. Grill, uncovered, 10 min or until filling begins to bubble. (Or, broil for 3-5 minutes)