This recipe was UBER nummy and actually pretty easy!
3 medium zucchini, halved lengthwise
2 tablespoons hard margarine (or butter)
1/2 cup finely chopped onion
2 garlic cloves, minced (or 1/2 teaspoon powder)
1 (6-ounce) can of crabmeat, drained, cartilage removed, flaked
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese (about 1 1/2 ounce)
1 large egg, fork-beaten
1 tablespoon all-purpose flour
1 tablespoon chopped fresh parsley (or 3/4 teaspoon flakes)
2 teaspoons chopped fresh dill (or 1/2 teaspoon dill weed)
1 teaspoon paprika
1/4 teaspoon pepper
Scoop out pulp from each zucchini, leaving 1/2 inch thick shells. Arrange shells in single layer on greased baking sheet. Chop pulp.
Zucchini before the oven
Melt margarine in small frying pan on medium-high. Add onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion starts to soften. Add zucchini pulp. Stir. Transfer to medium bowl.
Add remaining 9 ingredients. Stir well. Spoon into zucchini
shells. Bake in 375ºF oven for about 30 minute until filling is set
Since I was cooking for 2 (not 6) I used 1 zucchini and halved the filling recipe. I used olive oil instead of butter (lil bit healthier), I used imitation crab (I think it’s cheaper, but I didn’t look for canned crab), I accidentally used too much dill and no parsley. It still tasted great! That is what I love about recipe’s, most of them are just guidelines, improvising is so much more fun that being super strict about it!
I served it with roasted red potatoes and had a bit extra crab filling so I pilled it on the potatoes as you can kind of see in the picture.
My Zucchini with the potatoes
Zucchini from thenest.com
I think mine looks better 🙂 But it looked even better in person, I need to work on my food photography!