Crabmeat-Stuffed Zucchini Boats

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.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 397 Calories

Ingredients

• ½ teaspoon salt
• 2 tablespoons butter
• ¼ teaspoon freshly ground black pepper
• 1 onion, chopped
• 3 cloves garlic, minced
• ½ teaspoon ground mustard
• 1 pound imitation crabmeat
• 2 ½ teaspoons lemon juice
• 1 ½ tablespoons dried parsley
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons grated Parmesan cheese, or to taste
• 1 cup Italian-seasoned bread crumbs
• 2 large zucchini, trimmed and halved lengthwise

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Divide crabmeat mixture evenly among the zucchini halves. Sprinkle Parmesan cheese on top.

Step 6

Bake in the preheated oven until zucchini is soft, 20 to 30 minutes.