Crab Stuffed Zucchini

Zucchini is plentiful at this time of year and I am always in search of creative new ways to enjoy it.  Crab Stuffed Zucchini is a pretty indulgent way to prepare garden fresh zucchini.  The tomatoes and cheese give this recipe an Italian-like taste, but the crab – ricotta stuffing make it comparable to a delicious stuffed mushroom. Healthy, delicious, fast and easy to make – what’s not to like?


  • 4 medium zucchini
  • 1 can (28 oz) whole Italian plum tomatoes
  • 1/4 cup chopped fresh basil leaves
  • 6-8 oz crab meat
  • 8 oz ricotta cheese
  • 2 Tbsps finely chopped parsley
  • 2 egg whites, lightly beaten
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2-3 Tbsps grated or shredded Asiago or Parmesan cheese


  • Wash the zucchini and cut each in half lengthwise. Using a spoon, scoop out some of the inside, being careful not to break through the skin.
  • Drain the liquid from the tomatoes. Lightly crush the tomatoes by hand and place them into a microwave dish. Add the basil, a drizzle of olive oil, and salt and pepper.
  • Place the zucchini halves into the tomatoes; cover and microwave 8 minutes. Stir and cook 3-5 minutes more or until zucchini is tender.
  • While the zucchini is cooking, fold together the crab meat, ricotta, parsley, egg whites, salt, and pepper.
  • Drain any liquid from the zucchini halves, then spoon the crab/ricotta mixture into the zucchini. Sprinkle with the Asiago or Parmesan and broil until lightly colored.

Makes 4 servings of Crab Stuffed Zucchini