Steelhead Trout Stuffed Zucchini With a Parmesan, Spinach Cream Sauce

Ingredients

• 2 large zucchinis halved, ends removed, and all pith and seeds scraped out leaving a bit of flesh at the ends to hold in the filling.
• 1 lb. Steelhead trout fillets skin off and cut into ¾ inch chunks
• 1/2 C mayonnaise
• 1/3 C finely grated good quality Parmigiano Reggiano cheese
• 1 t hot chili flakes
• 2/3 C thawed frozen spinach all moisture aggressively squeezed out and chopped finely
• ¼ C chopped Italian flat leaf parsley divided
• 1/3 t kosher salt + a bit more for fish
• ½ t black pepper + a bit more for fish
• 2 t fresh squeezed lemon juice
• 1 pint grape tomatoes quartered
• 2 T capers
• ¼ + C good quality olive oil for rubbing the zucchini, drizzling on the salmon, and mixing with the tomato salad