Lemony Zucchini Shells with Fresh Herbs and Smoked Salmon

Preheat oven to 375 degrees F and prepare an 11×7 inch (or equivalent) baking dish with nonstick spray.

Heat a large nonstick skillet over medium heat; saute shredded zucchini in 2 Tbsp butter until tender, about 5 minutes. Remove from pan and set aside. Add remaining 2 Tbsp butter to skillet. When it’s melted, add flour and stir continuously until a bubbly paste forms, about 30 seconds or so. Add salt, garlic, 1/2 of lemon zest, 1/2 of feta, and milk. Turn the heat up a bit to medium-high and stir mixture until it’s smooth and thickened (coats the back of a spoon).

Add zucchini and cooked pasta back into the skillet; combine well. Transfer mixture to the prepared baking dish and sprinkle with salmon and remaining feta. Combine remaining lemon zest with fresh herbs and sprinkle over top. Bake for about 15 minutes, until it’s bubbly around the edges and the toppings have heated through.