Crab Stuffed Zucchini
A low carb side dish where zucchini is scooped an stuffed with crab meat, mozzarella and feta cheese.
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Servings: 6 servings
Ingredients
- 3 zucchinis - medium-size
- 3 Tbsp olive oil
- ½ cup finely chopped yellow onion
- 4 minced garlic cloves
- 6 oz canned crab meat - drained
- 1 cup shredded mozzarella - divided
- ½ cup feta cheese
- 1 egg - beaten
- 1 Tbsp all purpose flour
- 1 Tbsp fresh chopped parsley - or 1 tsp dried parsley
- 1 Tbsp fresh chopped dill - or 1 tsp dried dill
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Slice the top and bottom off of 3 zucchinis. Slice each zucchini in half lengthwise then scoop out the inside pulp with a spoon leaving a bit for stability. Chop the zucchini pulp into small bite-size chunks.
- Heat a frying pan over medium high heat. Add 1 Tbsp olive oil, ½ cup chopped onion, and 4 minced garlic cloves. Saute for 1-2 minutes, until onion turns translucent.
- Add the chopped zucchini pulp and cook another 1-2 minutes until softened.
- Add the cooked zucchini mixture to a strainer to remove any excess liquid. To remove even more moisture you can squeeze it through a kitchen towel (optional).
- Now add the cooked zucchini mixture, 6 oz crab meat, ½ cup shredded mozzarella, ½ cup feta cheese, 1 beaten egg, 1 Tbsp all purpose flour, 1 Tbsp chopped parsley, 1 Tbsp chopped fresh dill, ½ tsp salt and ¼ tsp ground black pepper to a large bowl. Mix everything together.
- Scoop the mixture onto the sliced zucchini. Top with the last half of shredded mozzarella, and more fresh dill. Season with salt and pepper.
- Bake for 30 minutes, until the tops begin to slightly turn golden brown. Remove from heat and let sit 5 minutes before serving.
Recipe Notes:
- Zucchini produces a lot of excess liquid once cooked. I prefer to add it to a strainer and then blot it with paper towel to remove as much as possible.
- Use a spoon to scoop out the zucchini flesh. Scoop out as much as you can to make the skin about ½” thick.
- If you have extra filling, save leftovers for lunch in a wrap or sandwich. Extra filling can be sauteed and stored in the fridge.
- Add a bit of extra mozzarella, fresh dill and ground pepper on top just before baking. The cheese will turn golden brown as you bake.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven or in microwave until warmed through.
Nutrition Info
Calories: 215kcal | Carbohydrates: 7g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 633mg | Potassium: 395mg | Fiber: 1g | Sugar: 3g | Vitamin A: 477IU | Vitamin C: 21mg | Calcium: 210mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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