Seafood Stuffed Zucchini

Seafood Stuffed Zucchini

24

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

1 h 15 m servings 197 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 481 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

24
  1. 31 Ratings

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Most helpful positive review

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 kn...

Most helpful critical review

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.

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 kn...

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 fr...

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 o...

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 di...

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.

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.

The flavor was wonderful and very good, my stuffing came otu to be too much and it just overflowed which was odd but looked very impressive