Seafood Stuffed Zucchini

4.0
(32)

Great summer recipe for zucchini stuffed with shrimp, crabmeat, and cheese.

2
2
Prep Time:
20 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hrs 15 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 4 zucchini, halved lengthwise

  • 1 egg, beaten

  • ½ pound cooked crabmeat, diced

  • ½ pound cooked salad shrimp

  • 2 teaspoons finely chopped garlic

  • 2 tablespoons fresh lime juice

  • 2 tablespoons fresh lemon juice

  • 1 cup Italian seasoned bread crumbs

  • 1 ½ teaspoons dried oregano

  • 1 ½ teaspoons dried basil

  • 1 teaspoon ground black pepper

  • 1 cup shredded Monterey Jack cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. With a large spoon, scoop out the centers of each zucchini half, reserving the meat.

  3. In a large bowl, mix about 1/2 the reserved zucchini meat, the egg, crabmeat, shrimp, and garlic. Blend lime juice and lemon juice into the mixture, and stir in the Italian seasoned bread crumbs. Season with oregano, basil, and pepper.

  4. Arrange the zucchini halves in a medium baking dish. Generously stuff the halves with the crabmeat and shrimp mixture.

  5. Bake 35 to 45 minutes in the preheated oven, until golden brown. Remove from heat, cool slightly, and top with cheese. Return to the oven, and broil 5 minutes, or until the cheese is melted.

Nutrition Facts (per serving)

197 Calories
7g Fat
15g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 197
% Daily Value *
Total Fat 7g 8%
Saturated Fat 3g 16%
Cholesterol 113mg 38%
Sodium 481mg 21%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 20g
Vitamin C 22mg 108%
Calcium 183mg 14%
Iron 3mg 14%
Potassium 470mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.