Melon Stuffed With Crab Salad

• 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

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.

zucchini, crab meat, honeydew melon, yellow bell pepper, fresh mint, fresh basil, jalapeno, lemon zest, lemon juice, salt, freshly ground pepper, honeydew melon

Taken from cooking.nytimes.com/recipes/5576 (may not work)