Crab stuffed zucchini boats

Crab stuffed zucchini boats
(an original recipe)

For this recipe, you can also use the same stuffing mixture to stuff portobello or baby bella mushrooms. The baby bella's make a great, bite sized appetizer.

Here's what you'll need:

3 zucchini, cut length wise, then in half, seeds removed (I use a spoon to scoop out the seeds)
1 Tablespoon olive oil

1/2 Spanish onion diced

1/2 cup green pepper diced (about 1/2 of a large pepper
2 garlic cloves, diced

1lb crab meat (canned or fresh, lump or claw meat)

1/4 cup low fat cream cheese softened 

2 tablespoons good mayo 

3 tablespoons dry white wine 

2 tablespoons finely chopped parsley

1 1/4 cup Panko breadcrumbs (I like to toast them in a 350 degree oven for a few minutes until slightly browned) 

1/2 teaspoon chili powder
1/4 cup shredded parmesan cheese
Salt/pepper to taste 

Preheat oven to 375 degrees

In a medium skillet heat olive oil and add garlic, onion and green pepper season lightly with salt and pepper. Sauté until soft, place aside and let cool.

Meanwhile, In a large bowl whip cream cheese until light and fluffy. Take a rubber spatula and fold in crab. Add mayo. Then add the cooled vegetables. Fold together.
Next add white wine and parsley. Continue to fold. Lastly add the bread crumbs and chili powder, salt and pepper to taste and mix lightly. If the mixture is too wet, add more breadcrumbs. Should it need more moisture, add mayo. 

Fill your zucchini boats with equal amounts of crab mixture. Spray or lightly oil the bottom of a shallow baking dish, arrange stuffed zucchini in the pan and bake for about 20 minutes until the top is golden brown.