Ingredients:

1 Medium Zucchini

1 Can wild-caught salmon in saltwater, drained

3 Tbs. Avocado oil Mayonnaise

1/2 Cup shredded cheese 

Fine sea salt and ground pepper

Instructions:

Step #1:  Preheat oven to 375*F.

Step #2:  Cut zucchini into 1/2-inch circles.

Step #3:  Spoon the seeds out of each zucchini circle to form a hole in the center of the zucchini.

Step #4:  Mix together the salmon and mayonnaise and season with salt and pepper.

Step #5:  Place zucchini circles on baking sheet and fill each center with salmon salad. Top with shredded cheese

Step #6:  Bake for 15-20 mins and remove from oven to let it cool down and garnish with fresh herbs.

Step #7:  Store in refrigerator for up to 3 days