Recipe by Bill Pollackov
"Great summer recipe for zucchini stuffed with shrimp, crabmeat, and cheese."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
zucchini, halved lengthwise
cooked crabmeat, diced
cooked salad shrimp
finely chopped garlic
fresh lime juice
fresh lemon juice
Italian seasoned bread crumbs
1 1/2 teaspoons
1 1/2 teaspoons
ground black pepper
shredded Monterey Jack cheese
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!
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.
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.
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!
I made this a long time ago and have not been able to find the recipe . Thanks for putting it on the web...
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood Stuffed Zucchini
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 59
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Zucchini are stuffed with sausage and topped with tomato sauce and melty cheese.
Baked zucchini boats are stuffed with seasoned ground beef and Italian sausage.
See how to prepare the easiest “fancy” fish recipe of all time.