Crab Stuffed Zucchini
This CRAB STUFFED ZUCCHINI is absolutely delicious & very simple to make. The crab filling is just perfect & a new favorite recipe of mine for sure. Gotta love recipes that are healthy AND yummy!
I literally just finished eating this Crab Stuffed Zucchini for lunch like 5 minutes ago. Oh my goodness, was it ever good…
Usually when I make something like this, I’d use breadcrumbs but I totally cut them out since I’m doing Whole30 right now. Instead – when I hollowed out the zucchini middles to form the ‘boat’ for the stuffing to sit in… I chopped it up finely and added them to the crab stuffing for a little ‘filler’. I’m happy to report that it worked perfectly and I think I’m going to keep making my stuffed zucchini this way. I didn’t even miss the breadcrumbs one bit & I think I actually like it better without them. Zucchini takes on other flavors quite well while breadcrumbs lend their own flavor & makes for a more dense final product (which is why they’re used for fillers so often). But with the zucchini, the flavor of the crab isn’t covered up & the stuffing ends up being more flaky.
I kept the filling very simple as to not overpower the crab. After all, crab costs entirely too much to cover up the flavor… just enhance it a little! So, I paired the zucchini crab with freshly grated garlic, chopped onion, a squeeze of lemon, & a little dollop of mayo. YUM! (since I’m doing Whole30, I used Primal Kitchen’s mayo – regular or chipotle both work although I prefer the chipotle).
This turned out so amazing! I’ve had it twice already in the past couple of days. It has all the flavor of your favorite crab cakes without any guilt.
Crab Stuffed Zucchini
- 2 medium to large zucchini
- 8oz container fresh crab meat (the stuff in the seafood department – the stuff in the can in the canned department is gross!)
- the juice from 1 med-large lemon
- 1 medium onion, diced
- 4 cloves garlic, minced or grated (I grate mine with a zester)
- 1 heaping tablespoon mayo (Whole30 mayo if you’re doing that)
- salt & pepper to taste
- garlic powder to taste
- garnish with chopped green onions (optional)
Preheat your oven to 350 degrees.
Slice the root/stem ends off of the zucchini. Slice it in half & hollow out the middle with a spoon, leaving a zucchini ‘boat’ with about 1/4″ flesh behind. Season the inside of the zucchini with salt, pepper, & garlic powder. Mince up the zucchini ‘insides’ & add to a bowl. To that same bowl, add the rest of the ingredients & combine. Scoop the crab filling into the zucchini boats. Bake on a baking sheet or in a casserole dish for 40 minutes, uncovered.
Season with salt & pepper to taste & garnish with green onions, if desired.
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