Mandy’s Crab Stuffed Zucchini

  • Recipe By
  • Published Jun 2nd
  • Ready In45m
  • Servings4
  • Calories526
After searching for yet another way to use garden zucchini, I found a recipe for a crab stuffing that after many tries I think I have perfected!

Mandy’s Crab Stuffed Zucchini Ingredients

The following are the ingredients needed to make delicious Mandy’s Crab Stuffed Zucchini for 4 servings:

  • 4 zucchini, ends trimmed
  • 1 tablespoon butter
  • 1/2 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 pound crabmeat
  • 1 teaspoon ground paprika
  • salt and ground black pepper to taste
  • 1 cup Italian seasoned bread crumbs
  • 1/4 cup mayonnaise, or as needed
  • 1/4 cup dry white wine
  • 3 tablespoons butter, melted
  • 1/2 cup shredded Parmesan cheese, divided

Mandy’s Crab Stuffed Zucchini Cooking Instructions

  • Prep30m
  • Cook15m
  • Ready In45m

To cook Mandy’s Crab Stuffed Zucchini, you need about 30 minutes of preparation time. The time needed to cook this Mandy’s Crab Stuffed Zucchini is about 15 minutes , and you can serve your Mandy’s Crab Stuffed Zucchini within 45 minutes . The following are the steps to cook Mandy’s Crab Stuffed Zucchini easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 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.
  3. 3 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.
  4. 4 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.
  5. 5 Bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

Nutrition Facts

Per Serving: 526 calories; 28.4 grams of fat; 30.1 grams of carbohydrates; 35.4 grams of protein; 129 milligrams of cholesterol; 1203 milligrams of sodium.

  1. Jul 12th 2018

    Excellent meal. I used eggplant and fixed the stuffing exactly as described.

  2. Jun 10th 2016

    Delish! Definitely a keeper. I added chopped zucchini flesh to the onions, garlic and pepper when frying. Since some reviews mentioned that it was bland, I added old bay to the bread crumbs ...

  3. Mar 31st 2013

    This was surprisingly delicious! Changed the serving size to 1 and followed those measurements. I didn't have breadcrumbs (trying to be low carb) so I used Almond Meal, I omitted the peppe ...

  4. Sep 19th 2012

    This filling is excellent. I used it to stuff mushrooms. It makes a lot. I will definitely make this again in mushrooms, maybe the next cocktail party I have.

  5. Aug 9th 2012

    This is a delicious keeper. First time I made it exactly. The amount of stuffing was enormous, easily enough for 8 squash. I baked the extra in a casserole. Most of the cheese fell off the z ...

  6. Sep 6th 2011

    This was pretty good. I think cream cheese would have been better than mayo though.

  7. Aug 18th 2011

    Absolutely Delicious... Thanks for sharing!

  8. Jul 10th 2011

    The family loved this dish. Next time I will use a little less bread crumbs though.

  9. Jun 2nd 2011

    Very tasty meal! The recipe easily serves 4, this is a very filling meal. Don't overload the parmesan, as it's a very strong cheese and will take away from the crab flavor. I served this ...