Crab-Stuffed Zucchini

A few month ago I randomly bought a can of crabmeat. I have no idea why. I didn't have a recipe in mind when I bought it, so I was so happy to come across this recipe and finally find a use for that can of crabmeat. And boy they were good!




Scoop out the pulp of 3 medium zucchinis, leaving 1/2 inch thick shells. Chop the pulp.

Arrange the shells on a greased baking sheet.

Melt 2tbsp of margarine in a medium frying pan. Add;

1/2 cup finely chopped onion

2 garlic cloves, minced (or 1/2 tsp garlic powder)

Cook for 3-5 minutes, stirring often, until the onion starts to soften. Add the zucchini pulp and stir.

Transfer mixture to a medium bowl.

Add;

6oz can of crabmeat, drained

1/2 cup grated swiss cheese

1/3 cup crumbled feta cheese

Beat 1 large egg and add to mixture.

Add:

1 tbsp flour

1 tbsp chopped fresh parsley

2 tsp chopped fresh dill (or 1/2 tsp dill weed)

1 tsp paprika

1/4 tsp pepper

stir well

Spoon into zuchinni shells.

Bake in 375 degree oven for about 30 minutes until filling is set.