Quick and easy to cook and eat. The sweet flavors of crab mix well with the crunch and juiciness of zucchini. Topped with a cheesy and creamy layer.
- 2 zucchini (20 g / 0.7 oz each)
- 1 tbsp (1 oz) olive oil
- 75 g (2.6 oz) celery stalks
- 1 red bell pepper (10 g / 0.35 oz)
- 350 g (12 oz) fresh crab meat
- 175 ml (5.9 oz) mayonnaise
- 1 tbsp (0.5 oz) Dijon mustard
- 200 g (7 oz) shredded cheddar cheese
- salt and pepper
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Prepare your oven for baking at 450°F/225°C.
Slice the zucchinis into half lengthwise. Season with salt. Set aside for 10 minutes.
Chop the celery and bell pepper finely. Season with salt and pepper.
In a bowl, mix well the vegetables and the other ingredients.
After 10 minutes, pat dry the sliced zucchinis with a clean paper towel.
Place a baking mat over your baking sheet.
Place the zucchinis in the tray and coat with olive oil.
Scoop some mixture and stuff into the zucchinis boats, filing 2/3 part of it.
Bake for 20 minutes.
Remove from the oven, cool a bit and serve.
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