CRABMEAT-STUFFED ZUCCHINI BOATS

Crabmeat-Stuffed Zucchini Boats image

This a delicious way to use up all that summer squash! I will often make this recipe on Sunday and then have an easy, nutritious lunch ready for the week.

Provided by Michelle Thompson Arndt

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 55m

Yield 4

Number Of Ingredients 13

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Ingredients

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 ½ tablespoons dried parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound imitation crabmeat
2 ½ teaspoons lemon juice
½ teaspoon ground mustard
2 tablespoons grated Parmesan cheese, or to taste

Steps:

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.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 49.3 g, Cholesterol 40.2 mg, Fat 15.8 g, Fiber 4.6 g, Protein 16.6 g, SaturatedFat 5.3 g, Sodium 1775.6 mg, Sugar 13.5 g