Crab Stuffed Zucchini

Name: Crab Stuffed Zucchini
Ingredients: 2 medium to large zucchini; 8 oz container fresh crab meat (the stuff in the seafood department - the stuff in the can in the canned department is gross!); the juice from 1 med-large lemon; 1 medium onion (diced); 4 cloves garlic (minced or grated (I grate mine with a zester)); 1 heaping tablespoon mayo (Whole30 mayo if you're doing that); salt & pepper to taste; garlic powder to taste; garnish with chopped green onions (optional)

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Author : Crystal

Ingredients

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2 medium to large zucchini8 oz container fresh crab meat (the stuff in the seafood department - the stuff in the can in the canned department is gross!)the juice from 1 med-large lemon1 medium onion (diced)4 cloves garlic (minced or grated (I grate mine with a zester))1 heaping tablespoon mayo (Whole30 mayo if you're doing that)salt & pepper to tastegarlic powder to tastegarnish with chopped green onions (optional)

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Instructions

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Step 1

Preheat your oven to 350 degrees.

Step 2

Slice the root/stem ends off of the zucchini. Slice it in half & hollow out the middle with a spoon, leaving a zucchini 'boat' with about 1/4" flesh behind. Season the inside of the zucchini with salt, pepper, & garlic powder. Mince up the zucchini 'insides' & add to a bowl. To that same bowl, add the rest of the ingredients & combine. Scoop the crab filling into the zucchini boats. Bake on a baking sheet or in a casserole dish for 40 minutes, uncovered.

Step 3

Season with salt & pepper to taste & garnish with green onions, if desired.