Lemony Zucchini Shells with Fresh Herbs and Smoked Salmon

Ingredients

• 4 cups Shredded Zucchini
• Squeezed Dry
• 4 Tablespoons Butter
• Divided
• 2 teaspoons Lemon Zest
• Divided
• 2 Tablespoons Flour
• 4 ounces
• fluid Medium Pasta Shells
• Cooked
• 2 cloves Garlic
• Minced
• 4 ounces
• fluid Crumbled Feta Cheese
• Divided
• 1 cup Milk
• 1/2 teaspoons Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 2 slices Smoked Salmon
• Roughly Chopped
• 2 Tablespoons Chopped Fresh Herbs (basil
• Mint
• Parsley
• Etc.)

Instructions

1. Preheat oven to 375 degrees F and prepare an 11x7 inch (or equivalent) baking dish with nonstick spray.
2. Heat a large nonstick skillet over medium heat; saute shredded zucchini in 2 Tbsp butter until tender, about 5 minutes.
3. Remove from pan and set aside.
4. Add remaining 2 Tbsp butter to skillet.
5. When its melted, add flour and stir continuously until a bubbly paste forms, about 30 seconds or so.
6. Add salt, garlic, 1/2 of lemon zest, 1/2 of feta, and milk.
7. Turn the heat up a bit to medium-high and stir mixture until its smooth and thickened (coats the back of a spoon).
8. Add zucchini and cooked pasta back into the skillet; combine well.
9. Transfer mixture to the prepared baking dish and sprinkle with salmon and remaining feta.
10. Combine remaining lemon zest with fresh herbs and sprinkle over top.
11. Bake for about 15 minutes, until its bubbly around the edges and the toppings have heated through.