Zucchini Salmon Loaf

Reader Contribution by Sheryl Normandeau
Published on January 8, 2018
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Anyone who has ever grown zucchini knows that it can be a prolific producer, and one of the ways to preserve the harvest for the future is to grate it and freeze it.  I’ve been using up some of this past summer’s zucchini bounty by adding it to chocolate cake, lasagna, potato pancakes – and this recipe for salmon loaf, which is a simple comforting meal you can put together in minutes. 

Zucchini Salmon Loaf

Ingredients:

• 2 cans (7.5 ounce) salmon, flaked, drained (low sodium is good)

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