Crab & Zucchini Casserole

Hey friends, I'm back after a mini vacation with a great recipe for you.  Now, it's not the healthiest recipe ever, but it's great if you love crab!  This casserole is very versatile, it can be served as dinner, for brunch, made ahead of time, it can easily be halved (like I did tonight), and it's easy!  This recipe originated from my Mother-in-law, however, I changed things up a little.  The original recipe called for Swiss cheese and imitation crabmeat.  I hope you enjoy this revamped Crab & Zucchini Casserole as much as we did.

Sorry, we dug in before I had a chance to snap a photo... Lol, it's soooo good!

Crab & Zucchini Casserole
Serves 6-8, total time 40-45 min

Ingredients
1/2 c butter, (really no substitute, flavor is key here)
2 medium zucchini, quartered & thinly sliced
1/2 c chopped onion
2 cloves garlic, crushed
Salt & pepper to taste
1 tsp fresh basil, chopped
1 lb lump crabmeat
1 1/2 c shredded mozzarella cheese (use skim-milk cheese)
1 c whole wheat seasoned breadcrumbs
3 Roma tomatoes, chopped

Directions
Preheat oven to 375.
Melt butter over medium heat in large skillet.
Cook zucchini, onion, garlic in melted butter for about 5 minutes.
Add S/P, crabmeat, cheese, and breadcrumbs, stir.
Remove from heat, toss in tomatoes and basil.
Spoon mixture into a casserole dish, and bake for 30-35 min.

I served it with a field green salad, and an amazing glass of water!!

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 531.1

• Total Fat: 37.2 g
• Cholesterol: 101.0 mg
• Sodium: 1,066.4 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 1.7 g
• Protein: 23.6 g

View full nutritional breakdown of Crab & Zucchini Casserole caloriesby ingredient