If you're deciding what to do with the last zucchini of the season, or just deciding what to make for dinner, take a look at these easy to make crab stuffed zucchini boats. They're filled with sweet crabmeat and creamy ricotta cheese, and nestled in warm plum tomatoes seasoned with fresh basil.

These are seasoned very simply so that all of the individual flavors stand out. Most of the cooking takes place in the microwave, then they are finished under the broiler with a little Asiago or Parmesan cheese. It's a quick and easy dish that the whole family will enjoy.

(View the Full Size Photo of Crab and Ricotta Stuffed Zucchini with Tomato and Basil)

See Also

Italian Pasta Soup with White Beans & Scallops Recipe -- Pasta e Fagioli

Easy Italian Mussel, Tomato, & Basil Salad Recipe

Linguine with Clam Sauce Recipe

Ingredients

• 4 medium zucchini
• 1 can (28 oz) whole Italian plum (aka Roma) tomatoes
• 1/4 cup chopped fresh basil leaves
• 6-8 oz crab meat (economical backfin or flake is fine)
• 8 oz ricotta cheese
• 2 Tbsps finely chopped parsley
• 2 egg whites, lightly beaten
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2-3 Tbsps grated or shredded Asiago or Parmesan cheese

• Prep Time: 15 minutes
• Cook Time: 25 minutes

• Total Time: 40 minutes
• Yield: 4 Servings

Preparation

Wash the zucchini and cut each in half lengthwise (with or without the stem attached.) With a paring knife or serrated grapefruit spoon, scoop out some of the interior, taking care not to cut through the skin. (See Cook's Notes)
Pour off the liquid from the tomatoes. Lightly crush the tomatoes by hand into a microwave dish (see Cook's Notes.) Add the basil (and a drizzle of olive oil, if desired), and sprinkle with a little salt and pepper.

Nestle the zucchini halves into the tomatoes; cover and microwave 8 minutes. Stir and cook 3-5 minutes more or until zucchini is tender.

While the zucchini is cooking, fold together the crab meat, ricotta, parsley, egg whites, salt, and pepper.

Drain any liquid from the zucchini halves, then spoon the crab/ricotta mixture into the zucchini. Sprinkle with the Asiago or Parmesan and broil until lightly colored.

Makes 4 servings of Crab and Ricotta Stuffed Zucchini with Tomato and Basil
Cook's Notes:

• You can chop the extra zucchini pieces and add them to the tomatoes, or save them in the freezer for adding to soup or stock.
• If your microwave is small, you can divide the tomatoes, basil, and zucchini between two dishes.