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Crab Stuffed Zucchini

Crab stuffed zucchini is a low-carb recipe that can be served as lunch or alongside a dinner main dish.

This recipe uses fresh zucchini as a base where the flesh has been scooped out, sauteed with onions and combined with crab meat and cheese. Next, it’s spooned back into the zucchini skins and baked until bubbly and golden brown.

Grab a fork and knife and dig in! No need to remove the skin, it can be eaten along with the filling!

Crab stuffed zucchini on a white plate with fresh parsley and fork in background.

Easy Healthy Side Dish or Appetizer

This is an easy and beautiful dish to serve to guests. It pairs nicely with a variety of beef, pork and chicken recipes.

  • It’s budget-friendly using canned crab meat and a few fresh ingredients.
  • It doesn’t take long to make: scoop out the zucchini, sautee the veggies, scoop into zucchini and bake!
  • This recipe can be prepared ahead of time and baked just before serving.
  • The zucchini skin can be eaten making it an all-in-one dish with no food waste.
  • You can meal prep these for a healthy lunch option throughout the week. Just reheat in the microwave!
Ingredients to make the recipe including bowls of mozzarella, feta, onion, egg, crab, flour and three fresh zucchinis.

Recipe Ingredients

ZUCCHINI can be eaten with the skin on, making it the perfect base for this recipe. I used three medium-sized zucchinis. Free to use more if needed. You can also use yellow zucchini.

FILLING is made with crab meat, mozzarella and feta cheese. Fresh herbs including parsley and dill smell soo good as you bake this recipe! An egg and flour will help thicken the ingredients making it easier to scoop.

VARIATIONS: Crab meat can be substituted for canned salmon or canned tuna. Swiss cheese and freshly grated parmesan can be used instead of mozzarella and feta.

Four images showing steps to make the recipe including, scooping zucchini with a spoon, sauteeing the zucchini in frying pan, filling ingredients in a bowl, and baked zucchini with crab filling on baking sheet.

How To Make Crab Stuffed Zucchini

  1. Slice zucchini in half and scoop out the inside pulp.
  2. Saute the onion, garlic and zucchini pulp according to the recipe below.
  3. Mix together filling ingredients in a bowl and spoon onto zucchini skins.
  4. Sprinkle with more cheese and bake until golden and bubbly on top.

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven or in the microwave until warmed through.

Close up of two zucchini slices stuffed with crab filling.

Recipe Tips

  • Zucchini produces a lot of excess liquid once cooked. I like to add cooked zucchini to a strainer and then blot it with paper towel to remove as much liquid 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.
Slices of crab stuffed zucchini on a white plate with a bit of fresh parsley beside it.

More Zucchini Recipes

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Crab Stuffed Zucchini

A low carb side dish where zucchini is scooped an stuffed with crab meat, mozzarella and feta cheese.
5 from 1 vote
Print Pin Recipe
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings

Ingredients

  • 3 zucchini - medium-size
  • 3 Tbsp olive oil
  • ½ cup yellow onion - finely chopped
  • 4 garlic cloves - minced
  • 6 oz canned crab meat - drained
  • ½ cup shredded mozzarella
  • ½ cup feta cheese
  • 1 egg - beaten
  • 1 Tbsp flour
  • 1 Tbsp fresh chopped parsley - or 1 tsp dried parsley
  • 1 Tbsp fresh chopped dill - or 1 tsp dried dill
  • ¼ tsp salt and pepper - ¼ tsp each

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • Slice the top and bottom off of the zucchinis. Slice in half lengthwise then scoop out the insides with a spoon. Save the pulp.
    raw zucchini sliced in half, then pulp scooped out with a spoon and in bowl beside it.
  • Chop the zucchini pulp into small chunks.
    chopped zucchini on cutting board with a knife.
  • Heat a bit of oil in a frying pan. Add the onion and garlic and saute for 1-2 minutes, until onion turns translucent.
    Add the zucchini and cook another 1-2 minutes.
    Cooked onion and garlic in frying pan, and cooked zucchini in a frying pan with wood spatula.
  • Add cooked zucchini mixture to a strainer to remove excess liquid. To remove even more moisture you can squeeze it through paper towel (optional).
    cooked zucchini in a strainer with wood spoon.
  • Add the cooked zucchini mixture, crab meat, mozzarella, feta, beaten egg, flour, parsley, dill, salt and pepper to a bowl. Mix together.
    Steel bowl with ingredients inside, and mixed together with spatula.
  • Spoon onto the zucchini slices. Top with a bit if extra mozzarella, fresh dill, salt and pepper (optional).
    Bake for 30 minutes, until the tops begin to slightly turn golden brown.
  • Remove from heat and let sit 5 minutes before serving.
    cooked zucchini slices on baking sheet.

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
Calories: 187kcal | Carbohydrates: 7g | Protein: 11g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 477mg | Potassium: 387mg | Fiber: 1g | Sugar: 3g | Vitamin A: 414IU | Vitamin C: 21mg | Calcium: 162mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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