- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 large zucchini, trimmed and halved lengthwise
- 1 cup Italian-seasoned bread crumbs
- 1 1/2 tablespoons dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound imitation crabmeat
- 2 1/2 teaspoons lemon juice
- 1/2 teaspoon ground mustard
- 2 tablespoons grated Parmesan cheese, or to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter and olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned, about 5 minutes.
- Scoop flesh from the zucchini halves using a spoon, leaving a 1/4-inch layer intact. Chop zucchini flesh and stir into the skillet. Cook until soft, 3 to 5 minutes. Stir in bread crumbs, parsley, salt, and pepper. Reduce heat to low.
- Flake crabmeat into the skillet, leaving some larger chunks. Add lemon juice and ground mustard. Cook until crabmeat is heated through, 2 to 3 minutes. Remove from heat.
- Divide crabmeat mixture evenly among the zucchini halves. Sprinkle Parmesan cheese on top.
- Bake in the preheated oven until zucchini is soft, 20 to 30 minutes.
08/27/2019
recipepes.com
crabmeat-stuffed zucchini boats, recipe
PT15M
PT1H
5
455 calories
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