Crab Stuffed Zucchini

As zucchinis are available year round in California I often forget they are considered a "summer squash." But with summer right around the corner it's a perfect time to start adding them to your meals. And at 31 calories and 0 grams of fat per zucchini you don't have to feel guilty doing it!

Ingredients: (serves 6)
3 medium zucchini, halved lengthwise
2 tablespoons olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced (or 1/2 teaspoon powder)

1 (6-ounce) can of crabmeat, drained and flaked
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese (about 1 1/2 ouncec)

1 large egg, fork-beaten
1 tablespoon all-purpose flour
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh dill
1 teaspoon paprika
1/4 teaspoon pepper

Directions:
Scoop out pulp from each zucchini, leaving 1/2 inch thick shells. Arrange shells in single layer on greased baking sheet. Chop pulp.

Heat olive oil in small frying pan on medium-high. Add onion and garlic. Cook for 3 to 5 minutes, stirring often, until onion starts to soften. Add zucchini pulp. Stir. Transfer to medium bowl.

Add remaining 9 ingredients. Stir well. Spoon into zucchini shells. Bake in 375ºF oven for about 30 minutes until filling is set.