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Crab Stuffed Zucchini with Gruyere Panko Crust

The Kitchen Whisperer
  • minutes
  • Serves

INGREDIENTS

8 oz

Lump crab, jumbo

1 tbsp

Garlic

1 tbsp

Parsley

2

Shallots, large

2

Zucchini

1 tbsp

Lemon juice

1 1/2 tsp

Black pepper

1 1/2 tsp

Sea salt

3 tsp

Olive oil

1/2 cup

Panko or gluten free panko

1 1/2 cups

Gruyere