Crab and Artichoke Stuffed Zucchini (with dip option)
A combination of all the flavors that are good in this world, this crab & artichoke dip is a delicious cheesy blend of things that make you want to cuddle on the beach.
In a bowl, combine all of the crab and artichoke filling (dip) ingredients and set aside. In a different bowl, combine the topping ingredients and set aside.
Using a small spoon, scrape out the seeds of the zucchini until it has a hollow cavity. Make sure to hold the sides of the zucchini firmly so it doesn't rip into pieces while you're scraping.
Fill each hollowed out zucchini to slightly overflowing and sprinkle with a generous amount of cheesy topping. Place on a sheet pan and bake for 30 minutes or until the cheese is bubbling and starting to brown. Remove and serve immediately.
Notes
If you use imitation crab, for best results, make sure to use one that lists an actual fish (like pollock), not "fish protein". Also, "chunk" style will seem more authentic than flake.
*To make this recipe gluten-free, substitute the panko for a gluten-free variety, or just omit it all together.