Crispy Crab Rangoon Zucchini Boats

All the creamy, cheesy crab-rangoon flavor you love, baked inside tender zucchini boats with a golden, bubbly cheese topping. Easy enough for a weeknight dinner and delicious enough to serve as a party appetizer!

Why You'll Love It

• Creamy crab and cheese filling
• Tender zucchini with crispy, golden edges
• A lower-carb twist on classic crab rangoon
• Ready in about 30 minutes
• Great for appetizers, lunch, or a light dinner
• Easy to customize with shrimp or chicken

Prep & Cooking

• Prep Time: 10 minutes
• Cook Time: 18–22 minutes
• Total Time: 28–32 minutes
• Servings: 4

Nutrition (per serving)

• Calories: 280
• Protein: 12g
• Carbohydrates: 8g
• Fat: 22g

Ingredients

• 4 medium zucchini
• 4 oz crab meat, finely chopped
• 4 oz cream cheese, softened
• ½ cup shredded mozzarella cheese
• 2 tbsp finely sliced green onions
• 1 garlic clove, minced
• ½ tsp garlic powder
• ½ tsp Worcestershire sauce
• ¼ tsp black pepper
• ¼ tsp smoked paprika
• 1 tbsp grated Parmesan cheese
• 1 tbsp melted butter or extra-virgin olive oil
• 1 tbsp chopped fresh parsley
• Sugar-free sweet chili sauce, for serving
• Optional: ¼ tsp crushed red pepper flakes

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Wash the zucchini and slice each one in half lengthwise.
3. Using a small spoon, carefully scoop out the center of each zucchini half, leaving about ¼ inch of zucchini around the edges to create sturdy boats. Reserve the zucchini flesh.
4. Finely chop about ¼ cup of the reserved zucchini flesh. Place it on a paper towel and gently squeeze out excess moisture.
5. In a medium bowl, combine the softened cream cheese, crab meat, mozzarella, green onions, garlic, garlic powder, Worcestershire sauce, black pepper, smoked paprika, and chopped zucchini.
6. Stir until the filling is creamy and evenly combined. Add crushed red pepper flakes if you prefer a little heat.
7. Lightly brush the zucchini boats with melted butter or olive oil and arrange them cut-side up on the prepared baking sheet.
8. Spoon the crab-rangoon filling evenly into each zucchini boat, gently pressing it into place.
9. Sprinkle the Parmesan evenly over the filled zucchini boats.
10. Bake for 18–22 minutes, until the zucchini is tender, the filling is hot and bubbly, and the cheese is golden around the edges.
11. For an extra-crispy topping, broil for 1–2 minutes at the end, watching closely so the cheese does not burn.
12. Remove from the oven and let the zucchini boats rest for 2–3 minutes.
13. Garnish with fresh parsley and sliced green onions.
14. Serve warm with sugar-free sweet chili sauce, spicy mayo, or creamy garlic dip.

💡 PRO TIP: Don’t overcook the zucchini. It should be tender enough to cut easily while still firm enough to hold the creamy filling. For less watery zucchini boats, lightly salt the hollowed zucchini, let it sit for 5 minutes, then pat it thoroughly dry before filling.

🧀 EXTRA CHEESY: For an extra-gooey topping, sprinkle another ¼ cup of mozzarella over the boats during the final 3–4 minutes of baking.

Ingredient Spotlight

• Crab meat: provides protein and brings the signature savory seafood flavor to the filling.
• Zucchini: provides fiber and makes a tender, lower-carb alternative to a traditional wonton wrapper.
• Cream cheese: adds richness and creaminess, while mozzarella creates that irresistible melted-cheese topping.

Easy Swaps

• Replace the crab with finely chopped cooked shrimp.
• Use shredded cooked chicken for a budget-friendly variation.
• Swap mozzarella for cheddar or Monterey Jack.
• Add finely diced jalapeño for extra heat.
• Replace part of the cream cheese with plain Greek yogurt for a tangy variation.

Storage

• Refrigerate leftovers in an airtight container for up to 2 days. To reheat, place the zucchini boats in a 375°F (190°C) oven or air fryer for 4–7 minutes, until heated through. For the best texture, avoid microwaving because the zucchini can become softer and more watery.

Serving Ideas

• Serve with sugar-free sweet chili sauce.
• Pair with spicy mayo or creamy garlic dip.
• Add a crisp cucumber and leafy-green salad for a complete light meal.

Recipe FAQs

Can I make this ahead of time?
You can prepare the crab mixture ahead of time, but wait to stuff and bake the zucchini boats until you're ready to serve so they don't get soggy.

What can I substitute for the main ingredient?
Chopped cooked shrimp or canned tuna work nicely instead of crab meat for a different seafood flavor.

Why did my dish turn out differently than expected?
Make sure you squeeze the extra moisture out of the chopped zucchini flesh, and don't skip drying the zucchini boats to avoid a watery finish.