4.6
(745)
Flavors that are low carb yet and easy to devour.

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.

Difficulty
Medium

Cooking Time
20 minutes

Preparation Time
15 minutes

Servings
4

Nutrients per serving

Calories
744KCal

Fats
9 g
0.32 oz

Protein
36 g
1.27oz

Carbs
2.5 g
0.0.9 oz

Keto

Low Carb

Paleo

Vegie

Medit

Vegan

Gluten-Free
Yes

Lactose-Free
Yes

Dairy-Free
No

Ingredients

Serves 4 people

  • 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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Instructions

Step 1
Prepare your oven for baking at 450°F/225°C.

Step 2
Slice the zucchinis into half lengthwise. Season with salt. Set aside for 10 minutes.

Step 3
Chop the celery and bell pepper finely. Season with salt and pepper.

Step 4
In a bowl, mix well the vegetables and the other ingredients.

Step 5
After 10 minutes, pat dry the sliced zucchinis with a clean paper towel.

Step 6
Place a baking mat over your baking sheet.

Step 7
Place the zucchinis in the tray and coat with olive oil.

Step 8
Scoop some mixture and stuff into the zucchinis boats, filing 2/3 part of it.

Step 9
Bake for 20 minutes.

Step 10
Remove from the oven, cool a bit and serve.

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