Ingredients
- 2 zucchini, ~8” size
- 8 ounces jumbo lump crab, picked through
- 2 large shallots, minced
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- 1 1/2 teaspoon sea salt
- 1 1/2 teaspoon black pepper
- 1 tablespoon parsley
- 1 1/2 cups gruyere, shredded and divided
- 1/3 cup plus 2 tablespoon Panko OR Gluten Free Panko
- 3 teaspoon olive oil
Instructions
- Preheat oven to 400F.
- Line a baking pan with foil.
- Slice off the top and bottom of the zucchini (about 1/2″).
- Slice the zucchini in 2 1/2″ high pieces and scoop out the flesh using a melon baller leaving about 1/4-1/2″ thick side walls and bottom. Essentially you’ll have a hollowed out center that can hold a good sized scoop of mixture.
- Reserve the flesh and set aside.
- Drizzle the zucchini flesh side with 1 teaspoon olive oil and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Place on the foil, hulled side down.
- Bake for 10 minutes.
- While the zucchini is baking in a skillet add 2 teaspoon olive oil and heat over medium.
- Coarsely chop the zucchini flesh.
- Place the shallots in the pan with the zucchini flesh.
- Stir and cook for 5 minutes or until it begins to soften.
- Add in the garlic, remaining salt and pepper.
- Cook for 2-3 minutes until the zucchini is mixture is soft but not mushy.
- Add in the lemon juice and crab meat.
- Gently stir and cook for 30 seconds just to heat the crab.
- When the zucchini is done baking, remove from the oven and set aside leaving the oven on.
- Transfer the crab mixture to a bowl. Add in 1/3 cup of panko and 1 cup of gruyere.
- Gently combine. The mixture will be loose but will clump slightly if pressed together.
- Using tongs, gently flip the zucchini slices over so the hulled out portion is facing upwards.
- Evenly divide the crab mixture into the zucchini, mounding as needed.
- Sprinkle 1 tablespoon of panko on top of each.
- Lightly mist the tops with olive oil and bake for 8-10 minutes or until the zucchini is easily pierced with a knife.
- Remove from the oven, turn on the broiler.
- Divide the remaining 1/2 cup gruyere and sprinkle on top.
- Broil for 1 minute or until the cheese is melted and slightly golden.
- Garnish with lemon.