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Friday, September 18, 2015

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
  • 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 . 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.

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