Seafood Stuffed Zucchini Recipe -
Seafood Stuffed Zucchini Recipe
  • READY IN hrs

Seafood Stuffed Zucchini

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    50 mins

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 15, 2011

This was very good! I have to admit, I'm getting tired of all of these reviews where people say "I used (blank) because it's all I had on hand." These are recipes and I rely on the reviews to know how they taste - not what you had on hand and how THAT tasted! Am I the only one that actually GOES to the store to buy the necessary ingredients to make a recipe??? There was nothing wrong with the way this recipe was written ...and yes, I followed the recipe and bought ALL necessary ingredients. Please just add this recipe to your circulation and buy all the ingredients and follow the recipe because you will find that this dish is really very good...just as written! Thank you Bill Pollackov for posting such a yummy recipe that my whole family loved!

Most Helpful Critical Review
Jun 11, 2009

I followed the recipe, but what very disappointed. The zucchini was mushy and the filling bland. Hubby enjoyed the filling. I will not be making this again, but thanks for sharing.


31 Ratings

Sep 04, 2007

My husband loves zucchini and always wants more, since I don't care for it too much I was looking for a compromise. This recipe pleased both of us. I used canned crab ( more affordable) and frozen pre-cooked shrimp and the taste was still great. The only change I made was to put the stuffed zucchini in a glass dish and put a few tablespoons of water on the bottom. If the water evaporated I would add a little more. It keeps the food moist. We loved the flavor and how crisp the zucchini stayed. This is a keeper and will be a summer favorite. Thanks!

Aug 15, 2003

What an amazing dish! I would add more garlic in with the bread crumbs and a little cayan pepper for a little kick. I also added fresh parmasean to top them off. My guests couldn't stop raving over how wonderful this meal was!

Jul 21, 2003

I made this a long time ago and have not been able to find the recipe . Thanks for putting it on the web...

Jul 12, 2010

This was very good! The only changes I made were to add 1/2 cup scallops and I used monteray pepper jack cheese b/c thats what I had. I will make this again. Thanks!

Jul 29, 2009

I followed the recipe but I did add a little water to the baking sheet as other reviewers suggested. I also used one large zucchini instead of four smaller ones and added diced mushrooms. I did wonder about the lack of salt, but it was great without it. My husband loved this recipe and we will have it again.

Sep 07, 2011

Very good recipe when you've got too many zicchini in the fridge. The only change I would make is cut the amount of garlic and oregano in half. All the spices kind of overwhelmed the seafood.


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 113 mg
  • 38%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 481 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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