Crabmeat-Stuffed Zucchini Boats

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 onion, chopped

3 cloves garlic, minced

2 large zucchini, trimmed and halved lengthwise

1 cup Italian-seasoned bread crumbs

1 ½ tablespoons dried parsley

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pound imitation crabmeat

2 ½ teaspoons lemon juice

½ teaspoon ground mustard

2 tablespoons grated Parmesan cheese, or to taste

Preheat oven to 350 degrees F (175 degrees C).

Heat butter and olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is soft but not browned, about 5 minutes.

Scoop flesh from the zucchini halves using a spoon, leaving a 1/4-inch layer intact. Chop zucchini flesh and stir into the skillet. Cook until soft, 3 to 5 minutes. Stir in bread crumbs, parsley, salt, and pepper. Reduce heat to low.

Flake crabmeat into the skillet, leaving some larger chunks. Add lemon juice and ground mustard. Cook until crabmeat is heated through, 2 to 3 minutes. Remove from heat.

Divide crabmeat mixture evenly among the zucchini halves. Sprinkle Parmesan cheese on top.

Bake in the preheated oven until zucchini is soft, 20 to 30 minutes.