mandy's crab stuffed zucchini

Ingredients

• Servings: 4
• 4 zucchini, ends trimmed
• 1 tablespoon butter
• 1/2 onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 pound crabmeat
• 1 teaspoon ground paprika
• salt and ground black pepper to taste
• 1 cup italian seasoned bread crumbs
• 1/4 cup mayonnaise, or as needed
• 1/4 cup dry white
• 3 tablespoons butter, melted
• 1/2 cup shredded parmesan cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. discard flesh, or save for another use. bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. remove from the water, drain, and place into a 9x12-inch baking dish. with a paper towel, blot away any excess water from the inside of the zucchini.
• melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. keep the crabmeat in lump pieces as much as possible. season the crab mixture with paprika, salt, and black pepper.
• place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white . add a bit more mayonnaise to help the mixture hold together, if needed. spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. top each stuffed zucchini with 2 tablespoons of parmesan cheese.
• bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.