1Tbspfresh chopped parsley - or 1 tsp dried parsley
1Tbspfresh chopped dill - or 1 tsp dried dill
¼tspsalt 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.
Chop the zucchini pulp into small chunks.
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.
Add cooked zucchini mixture to a strainer to remove excess liquid. To remove even more moisture you can squeeze it through paper towel (optional).
Add the cooked zucchini mixture, crab meat, mozzarella, feta, beaten egg, flour, parsley, dill, salt and pepper to a bowl. Mix together.
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.
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.