These Crab and Artichoke Stuffed Zucchini make for an extremely versatile appetizer; just fancy enough to be great for a baby or bridal shower, but approachable and cheesy enough for tailgating!
This post was updated on 10.19.2017 with new photos and content.
Some days you just want to curl up and eat your favorite appetizer for dinner. These Crab and Artichoke Stuffed Zucchini are (thankfully) one of those recipes that you don’t feel bad doing that with. Packed with cheese, crab, and artichokes and leaning heavily on greek yogurt instead of mayonnaise makes it a (mostly) guilt-free indulgence.
Skills & Techniques
If you really want to wow your guests with this amazing Crab and Artichoke Stuffed Zucchini appetizer, make sure to read up on these skills first:
- Homemade Mayonnaise in 2 Minutes. This recipe only uses 1/4 cup of mayonnaise, but if you make it at home, you’ll get a much more flavorful and tangy filling.
- How To Roast Garlic. The flavor foundation for the filling is two heads worth of roasted garlic; make sure you know how to roast it to perfection. (This also impacts how well it smashes and incorporates it’s flavor.)
Storage and Leftovers
If you have any of this Crab and Artichoke Stuffed Zucchini leftover at the end of your event, it will keep in the refrigerator for up to three days in an airtight container. Make sure to let your stuffed zucchinis completely cool before storing because zucchini usually develops condensation in the refrigerator. Offset this by lining the bottom of your storage container with paper towels (and maybe throw one on top for good measure).
To reheat these Crab and Artichoke Stuffed Zucchini I recommend:
- Preheat the oven to 300°F
- Gently wipe down each zucchini and place it on a parchment paper lined sheet pan. Sprinkle some fresh cheese on top of each zucchini.
- Bake for 20-30 minutes or until the Crab and Artichoke Stuffed Zucchini are heated through and the new cheese is melted.
Depending on how sturdy your zucchini were originally will impact how floppy they are with reheating. Keep in mind that it may no longer be a finger food, but rather something you need a fork and knife to eat.
Crab & Artichoke Stuffed Zucchini
If you want, this recipe can easily become a dip instead of stuffed zucchini. Just fill an oven safe container with the filling and bake for 30-45 minutes or until hot throughout. If you use a tall container it will take longer to heat up than a wide container. Serve it with zucchini, assorted fresh veggies, toasted pita chips, or fresh crusty bread.
Also, don’t let the different kinds of cheese overwhelm you. Most Italian blends (my favorite it the Quattro Formaggio Blend from Trader Joes) will achieve the same result.
Get your free printable grocery list for this Crab and Artichoke Stuffed Zucchini recipe HERE.
This grocery list has everything you’ll need to make this Crab and Artichoke Stuffed Zucchini recipe. To help in making grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts. If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.
If you would like to try some other appetizer recipes, I recommend:
Happy Cooking! 🙂
Crab and Artichoke Stuffed Zucchini (with dip option)
A combination of all the flavors that are good in this world, this crab & artichoke dip is a delicious cheesy blend of things that make you want to cuddle on the beach.
Crab and Artichoke Filling (or Dip)
- 2 heads roasted garlic, smashed into a paste
- 1 jar/can artichoke hearts packed in water, drained and roughly chopped
- 8 oz. crab meat
- 1 5.3 oz. container of plain greek yogurt
- 1/4 c. mayonnaise
- 1/4 c. shredded parmesan
- 1/4 c. shredded fontina
- 1/4 c. shredded provolone
- 1/4 c. shredded asiago
- salt and pepper, to taste
Cheesy Topping and Zucchini
- 1/4 c. shredded parmesan
- 1/2 c. shredded asiago
- 1/3 c. panko bread crumbs (optional)*
- 8 zucchini, trimmed and cut in half lengthwise
Preheat oven to 400°F.
In a bowl, combine all of the crab and artichoke filling (dip) ingredients and set aside. In a different bowl, combine the topping ingredients and set aside.
Using a small spoon, scrape out the seeds of the zucchini until it has a hollow cavity. Make sure to hold the sides of the zucchini firmly so it doesn't rip into pieces while you're scraping.
Fill each hollowed out zucchini to slightly overflowing and sprinkle with a generous amount of cheesy topping. Place on a sheet pan and bake for 30 minutes or until the cheese is bubbling and starting to brown. Remove and serve immediately.
*To make this recipe gluten-free, substitute the panko for a gluten-free variety, or just omit it all together.