Crab Stuffed Zucchini Boats
Ingredients:
4 Zucchini, ends trimmed
1 Tbsp. unsalted butter
1/2 onion, finely chopped
1/2 yellow bell pepper, finely chopped
1 pound crab meat
1 tsp. smoked paprika
pepper to taste
1/4 cup white cooking wine
1 cup Panko bread crumbs
1/4 cup mayonnaise
1/2 cup shredded parmesan cheese
Directions:
Preheat oven to 350 degrees.
Slice the zucchini in half the long way, and scoop out the flesh leaving about 1/2-inch thick skins. Place on a baking sheet.
Melt 1 Tbsp. butter in a skillet over medium heat; cook and stir onion and bell pepper until the onion is translucent (about 5 minutes). Gently stir in the crabmeat, and cook for about 5 more minutes (until crab meat is hot). Season the crab mixture with paprika and pepper.
Place the crab mixture into a mixing bowl, and lightly stir in panko 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 boats, and top each with ~ 2 Tbsp. parmesan cheese.
Bake in preheated oven until the cheese melts and the filling is hot (~15-20 minutes).
