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Crab Stuffed Zucchini


  • 2 medium to large zucchini
  • 8 oz 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.