Mandy's Crab Stuffed Zucchini Recipe

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.