Rating: 4.73 stars
22 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

After searching for yet another way to use garden zucchini, I found a recipe for a crab stuffing that after many tries I think I have perfected!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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 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.

Nutrition Facts

526 calories; protein 35.4g; carbohydrates 30.1g; fat 28.4g; cholesterol 129.2mg; sodium 1203mg. Full Nutrition
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