Crab and Feta Stuffed Zucchini

Last night we had a wonderful supper of crab stuffed zucchini, poached halibut and basil cheese bread....where did we eat? At home of course...grin. A new year always brings the desire to eat more lean and healthy. This recipe is based on one in Company's Coming Healthy Choices and I think you can also find it on their web page. I've changed it up a bit to suit my liking - and to help me use up a few ingredients in my fridge. The result was very well received. Oh, and the other two menu items? I will happy to share those with you in upcoming posts.

These ingredients will give you a serving for six. Just divide by your required amount. You will see my pics showed a serving for two and it actually fed three easily.
  • 3 medium zucchini, halved lengthwise
  • 2 tbsp margarine or butter (I used no-salt butter)
  • 1/2 cup finely chopped onion
  • 2 garlic cloves finely can use 1/2 tsp pwd. but I shudder at the difference in taste :)
  • 1 - 6 oz. can of crabmeat, drained and flaked
  • 1/2 cup grated Swiss Cheese (I had some holiday baking Gruyere left so I did 1/2 and 1/2 each. The Gruyere will melt more so the mixture was a good combination.)
  • 1/3 cup crumbled feta cheese (I used low fat.)
  • I also put in 1 tbsp chopped sun dried tomatoes soaked in olive oil
  • I also chopped a few black olives for colour and added them
  • 1 large egg - beat first with fork
  • 1 tbsp flour (I used 3 tbsp brown bread crumbs instead. If you want to be real healthy then use a bit of wheatgerm or ground flax in with it.)
  • 1 tbsp chopped parsley (or 3/4 tsp dried - fresh is better)
  • 2 tbsp chopped fresh dill (or 1/2 tsp dried - really...fresh is better)
  • 1 tsp paprika (I used a dash or two of hot sauce instead- YUM!)
  • pepper to taste (fresh ground)

Scoop out pulp from each zucchini half leaving about 1/4 to 1/2 inch thick shells. Arrange the shells in a single layer on a greased baking sheet. (I put them in my pyrex dish which I had 'greased' with olive oil and a couple of tsps of water.) Chop the pulp and reserve.

Melt the margarine or butter in a small frying pan on medium heat.
Add the onion and garlic, cooking until the onion starts to soften. Add the pulp and stir. Transfer to a medium sized bowl and add remaining ingredients. Mix well and then spoon into the zucchini shells. Bake in a 375 degree oven for about 30 minutes. Your zucchini will remain delightfully crisp and the stuffing will be wonderfully crunchy and cheesy.

And as we are all looking at these numbers these days...the total calorie count for ONE zucchini complete with stuffing is ONLY about 150 calories...ENJOY!


  1. Oh...I would love to try this sometime soon. It looks very good, Trish!

  2. These sound really good Trish. . .I love seafood. I still have some fake crab in my fridge from Christmas. ..I'll try that in the zucchini.

  3. Looks like a great recipe Trish but I will omit one ingredient! I see you smiling..

  4. that looks really really good and i think my family would really like it....i would have to make 4 times the recipe! maybe i will make it for a special dinner when the family isn't home.....hmmmm.

  5. By the way...if you have a bit too much 'stuffing' I did...just combine it with some chopped celery, can of cream of mushroom soup, a wee bit mixed veggies and make a pot pie out of it! YUM!...I just happened to have some smoked salmon to add...oh my!

  6. I would like to award you with the special "Proximidade" award. I hope you'll visit my post to accept the award! What a difference you've made in my life this past year! I continue to learn from all of you add variety to our meals!

  7. Oh, that would be really good right about now! I love zucchini done any way and this is extra special!

  8. I want to come live at your house Trish...

  9. This looks like a keeper. I love those kind of dishes and now we have the recipes. I thought I needed to find a fancy restaurant.

  10. Oh! This looks wonderful. I have a recipe for basic stuffed zucchini, but this looks even better. I wonder, though, how would it taste substituting salmon for the crab? I can't get crab here.

  11. Carolyn...I hope you come back to check your comment. I am absolutely positive that flaked salmon would work well in place of the crab. Smoked salmon would be a wonderful combination with the Gruyere don't you think?

  12. Hi Trish. Thanks for the comment on the salmon idea. I think I will try it this week (just bought the zucchini yesterday). The downside is that it's canned salmon, but I'll let you know how it goes. =) Thanks again.