Zucchini Stuffed With Crab Salad - cooking recipe

Ingredients

1 small courgette
1 tsp oil
100 g cooked crab meat
1 stalk celery, diced
1/4 None cucumber, diced
1 None spring onion, finely sliced
1 small tomato, diced
3 stalks parsley, chopped + leaves for garnish
2 tbsp sour cream
1-2 tsp lemon juice

Preparation

Slice the zucchini in half lengthwise and scoop out the seeds. Heat the oil in a griddle pan and cook on both sides for 5-6 minutes, until tender and starting to brown.
Toss the crab meat with the vegetables, parsley, season with salt and pepper and mix in the sour cream and lemon juice. Fill the zucchini halves and garnish with parsley.