Fresh & Easy Crab Stuffed Zucchini

The farmers market is my favorite source of inspiration. The colors from the fresh fruits and veggies are so much fun to look at and really makes me excited to cook and create something fresh and wonderful. This weekend I found cute little heirloom zucchini that looked like mini pumpkins, along with some gorgeously plump tomatoes – and it hit me! A yummy stuffed zucchini filled with lots of tasty goodness. For a little extra flair, I added crab meat and parmesan cheese. Enjoy this tasty little treat for an easy dinner that looks super fancy!

Ingredients

• 1 medium heirloom zucchini
• ⅓ c cooked orzo
• 2 tomatoes, diced
• 1 clove garlic, minced
• 1/4 white onion, diced
• 2 oz lump crab meat
• 2 tbs bread crumbs
• Parmesan Cheese for taste 
• Squeeze of lemon
• Salt & Pepper to taste
• Pinch of red pepper flakes

Directions

1. Preheat your oven to 375°F. In a medium saucepan, heat olive oil over medium heat and add your garlic, onion, and tomatoes. Season with salt, pepper, and red pepper.
2. Prep your zucchini by removing the top stem, and scooping out the meat. Add your zucchini meat to the tomato mixture and cook until tender.
   1. Pro tip: Use a melon baller to scoop out the zucchini
3. While the zucchini-tomato mixture is cooking rub your zucchini “shell” with olive oil and salt, and place in oven for 15-20 mins.
4. Once the zucchini-tomato mix is tender, remove from heat and stir in the cooked orzo and crab. Stir to combine and add lemon juice, as needed. 
5. Remove your zucchini “shell” from the oven and add your mixture to the shell. Top with bread crumbs and cheese, and bake for 10 more mins.
   1. Your zucchini “shell” should be browned around the edges and soft enough to cut easily. 
6. Remove from oven when parmesan is melty and browned, serve immediately!