Crab and Artichoke Stuffed Zucchini

 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 ¼ 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:

1. Preheat the oven to 300°F
2. Gently wipe down each zucchini and place it on a parchment paper lined sheet pan. Sprinkle some fresh cheese on top of each zucchini.
3. 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.

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Get your free printable grocery list for this Crab and Artichoke Stuffed Zucchini recipe HERE.

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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:

• Mini Chicken Bacon Spinach Artichoke Hand Pies
• Crab & Grapefruit Stuffed Avocado

Happy Cooking! 🙂

Nutrition Facts

Crab and Artichoke Stuffed Zucchini (with dip option)

Amount Per Serving (1 serving)

Calories 125 Calories from Fat 61

% Daily Value*

Fat 6.8g10%

Saturated Fat 2.8g18%

Cholesterol 20mg7%

Sodium 226.7mg10%

Carbohydrates 8.4g3%

Fiber 2.6g11%

Sugar 3.2g4%

Protein 8.2g16%

* Percent Daily Values are based on a 2000 calorie diet.