Mandy's Crab Stuffed Zucchini

Mandy's Crab Stuffed Zucchini might be just the main course you are searching for. This pescatarian recipe serves 4 and costs $3.37 per serving. One portion of this dish contains approximately 32g of protein, 25g of fat, and a total of 487 calories. If you have butter, ground pepper, green bell pepper, and a few other ingredients on hand, you can make it. This recipe is liked by 86 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Allrecipes. Overall, this recipe earns an awesome spoonacular score of 92%. Try Dajaj Mandy (Chicken Mandy), Crab- Stuffed Zucchini, and Crab Salad-Stuffed Zucchini for similar recipes.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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 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. Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 350 degrees F (175 degrees C).

2. 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.

3. 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.

4. 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.

5. Place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and white wine.

6. 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.

7. Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

Nutrition Information:

covered percent of daily need