Zucchini stuffed with crab meat
6 servings
20 minutes
Zucchini stuffed with crab meat is an exquisite dish of French cuisine that combines the delicate taste of crab, the aroma of herbs, and a light spiciness of seasonings. The origins of the recipe can be found in the gastronomic traditions of Provence, where fresh seafood harmoniously complements vegetable appetizers. Juicy zucchini infused with the rich flavor of crab meat and provolone cheese creates an amazing combination of textures: the soft filling contrasts with the slightly baked vegetable base. The light acidity of lemon juice and the crunch of breadcrumbs give this dish a special sophistication. Baked zucchini is perfect for both festive dinners and light family meals, delighting with its elegance and balanced flavor.
1
Preheat the oven to 200 degrees. Bring a large pot of salted water to a boil and immerse the zucchini for about five minutes. Remove and immediately place in a bowl of cold water to stop the cooking process. Pat dry with a paper towel and cut each zucchini lengthwise into two halves. Use a spoon to remove the seeds and flesh.
- Courgette: 3 pieces
2
Chop the extracted zucchini flesh and place it in a pan with heated olive oil. Sauté for three to five minutes and remove from heat.
- Courgette: 3 pieces
- Olive oil: 2 tablespoons
3
Chop crab meat, onion, and parsley, grate provolone cheese, and add everything to the pan. Season with salt and pepper, and mix well.
- Crab meat: 300 g
- Spring onion: 10 g
- Parsley: 60 g
- Provolone cheese: 100 g
- Salt: to taste
- Ground black pepper: to taste
4
Fill the zucchini with filling. Sprinkle with breadcrumbs and drizzle with lemon juice. Place the zucchini in a greased dish and bake for about thirty-five minutes - or until the filling and zucchini are browned.
- Courgette: 3 pieces
- Breadcrumbs: 2 tablespoons
- Lemon: 0.5 piece
