Crab-Stuffed Zucchini

(Pacific Northwest)

Wondering how to use up all those zucchini's growing in your garden? There's always ways to use them up with crab in your recipe. Try this Crab-Stuffed Zucchini Recipe. This is a great crab appetizer recipe that will help you get rid of the excess zucchini's from your garden this summer and use them in a creative and delicious way. Give it a try once, we know you'll try it again and again!...Just don't forget to pass this one on to your friends and family!


  • 2-medium-sized zucchini

  • 8 ounce-crab meat, drained

  • 1 ounce-cream cheese, fat-free, softened

  • 1/4 cup-onion, chopped

  • 1/2-medium-sized tomato's, seeded and chopped

  • 1/2 teaspoon-lemon juice

  • 1 tablespoon-mayonnaise, light

  • 1 cups-cheese, mozzarella, part-skim, shredded

  • 1 dash-liquid smoke flavoring

Preheat oven to 350 degrees. Discard ends of the zucchini and cut in half lengthwise. Microwave for 3 minutes.

Next, scoop out the pulp, leaving zucchini shells. Chop the pulp and mix with remaining ingredients. Use only 1/2 cup of the mozzarella cheese.

Place the zucchini shells in a baking dish coated with nonstick cooking spray and fill each with crab meat mixture. Note: It will overflow the shells.

Top with the rest of the mozzarella cheese and bake 20 to 30 minutes, or until the mozzarella is lightly browned.

We hope you enjoy this Crab-Stuffed Zucchini recipe.

Check out some fabulous Crab Salad Recipes, here!

Check out more Crab Meat Recipes, here!

Go to back to Crab Appetizer Recipes and find some more great ideas!

Go back to our Crab Homepage! "Catch 'em! Clean 'em! Cook 'em! Eat 'em!"

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