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
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
- 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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