Crab-Stuffed Zucchini Boats
Tender zucchini halves filled with a savory mixture of crab, mozzarella, and feta, baked until golden and bubbling. Low in carbs, high in protein, and packed with flavor, these zucchini boats make a satisfying side or light main dish perfect for weeknight dinners or meal prep.
Equipment
- 1 Baking Sheet
- Parchment paper
- 1 Frying pan
- 1 large mixing bowl
- Spoon or melon baller
- Strainer
- Kitchen towel (optional)
Ingredients
- 3 medium zucchinis
- 3 Tbsp olive oil divided
- ½ cup yellow onion finely chopped
- 4 garlic cloves minced
- 6 oz canned crab meat drained
- 1 cup shredded mozzarella divided
- ½ cup feta cheese
- 1 large egg beaten
- 1 Tbsp all-purpose flour
- 1 Tbsp fresh parsley chopped (or 1 tsp dried)
- 1 Tbsp fresh dill chopped (or 1 tsp dried)
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Start by preheating your oven to 375°F (190°C). This ensures the zucchini will cook evenly and the cheese topping will melt to a perfect golden-brown. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Set it aside for later use.
- Trim and Halve Zucchini: Wash the zucchinis thoroughly and pat them dry. Slice off both ends to create flat surfaces. Then, carefully slice each zucchini lengthwise so you end up with six long halves. This gives you sturdy boats to hold the filling while baking.
- Scoop Out Zucchini Flesh: Using a spoon or a melon baller, gently scoop out the inner flesh of each zucchini half, leaving approximately ½ inch of flesh along the edges. This will provide stability and prevent the boats from collapsing during baking. Place the scooped-out zucchini pulp into a separate bowl to use for the filling.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a medium frying pan over medium-high heat. Add the finely chopped yellow onion and minced garlic. Sauté for 1–2 minutes, stirring frequently, until the onions become translucent and fragrant. This step enhances the flavor base of the filling.
- Cook Zucchini Pulp: Add the chopped zucchini pulp to the pan with the aromatics. Cook for another 1–2 minutes, stirring occasionally, until the zucchini softens slightly and releases its moisture. This step helps prevent excess water in the filling.
- Drain Excess Moisture: Transfer the cooked zucchini mixture to a strainer to remove liquid. For extra dryness, gently press with the back of a spoon or wrap the mixture in a clean kitchen towel and squeeze lightly. Removing excess moisture ensures the filling isn’t soggy.
- Combine Filling Ingredients: In a large mixing bowl, combine the drained zucchini pulp with the crab meat, ½ cup shredded mozzarella, feta cheese, beaten egg, all-purpose flour, chopped parsley, chopped dill, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated, creating a creamy, flavorful filling.
- Stuff Zucchini Halves: Spoon the prepared filling into each zucchini half, pressing gently to fill them completely. The filling should be mounded slightly above the edge for a generous portion. This ensures each bite is packed with flavor.
- Top with Cheese and Herbs: Sprinkle the remaining ½ cup of shredded mozzarella over the stuffed zucchini. Add a few extra sprigs of fresh dill if desired, and lightly season with a pinch of salt and black pepper. The cheese will melt and create a golden, appetizing crust during baking.
- Bake Until Golden: Place the stuffed zucchini on the prepared baking sheet and transfer it to the preheated oven. Bake for 30 minutes, or until the cheese is bubbling and lightly golden on top. Keep an eye on the zucchini to prevent over-browning.
- Rest Before Serving: Once baked, remove the zucchini from the oven and let them rest for 5 minutes. This allows the filling to set slightly, making it easier to serve and enhancing the flavors. Serve warm as a delicious side dish or light main course.
Notes
- Zucchini contains a lot of water, which can make the filling runny. After cooking the pulp, draining it in a strainer and optionally pressing it in a kitchen towel helps maintain a firm, creamy filling.
- When scooping the zucchini, aim to leave about ½ inch of flesh to keep the boats stable during baking.
- Any leftover filling can be repurposed for sandwiches, wraps, or added to scrambled eggs for a quick protein-packed breakfast.
- Adding extra mozzarella, fresh dill, and a sprinkle of black pepper on top enhances both flavor and presentation, giving a beautifully golden crust.
- Leftovers can be stored in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven or microwave until warmed through.
