Melon Stuffed With Crab Salad

Ingredients

• 2 medium zucchini
• cut into small dice
• 1 pound jumbo lump crab meat
• picked over for shells
• 1 cup ripe honeydew melon
• cut into 1/4-inch cubes
• 1 yellow bell pepper
• cored and cut into small dice
• 3 tablespoons chopped fresh mint
• 4 teaspoons chopped fresh basil
• 1 jalapeno
• seeded and minced
• 1/2 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 3 teaspoons salt
• Freshly ground pepper to taste
• 1 large ripe honeydew melon
• quartered lengthwise
• seeds scooped out

Instructions

1. Preheat the oven to 375 degrees.
2. Place the zucchini on a baking sheet and roast until just tender, about 15 minutes.
3. Let cool.
4. Place the zucchini, crab, melon cubes and bell pepper in a large bowl and toss to combine.
5. Add 1 tablespoon of the mint, the basil, jalapeno, lemon zest, lemon juice, salt and pepper and mix well.
6. Place 1 melon quarter on each of 4 large plates.
7. Spoon the salad into the hollow of each piece of melon.
8. Sprinkle the remaining mint over the top and serve immediately.