“After attempting to find but some other way to apply garden zucchini, I determined a recipe for a crab stuffing that when many tries I suppose I actually have perfected!”
- 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 wine
- 3 tablespoons butter, melted
- 1/2 cup shredded Parmesan cheese,
- Prep30 m
- Cook15 m
- Ready In45 m
- 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 9×12-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 wine. 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.