crab stuffed zucchini
Crab-Stuffed Zucchini
Ingredients: 2 medium zucchini 1 (6 1/2 oz) can crabmeat, drained 1 oz nonfat cream cheese, softened 1/4 cup chopped onion 1/2 medium tomato, seeded and chopped 1/2 tsp lemon juice 1 tbsp low-fat mayonnaise dash liquid smoke 1 cup shredded low-fat mozzarella Preparation: Preheat oven to 350 degrees. Discard ends of the zucchini and cut in half lengthwise. Microwave for 3 minutes. Scoop out the pulp, leaving zucchini shells. Chop the pulp and mix with remaining ingredients; use only 1/2 cup mozzarella. Place zucchini shells in a baking dish coated with cooking spray and fill each with crabmeat mixture (it will overflow the shells). Top with the rest of the mozzarella and bake 20-30 minutes, until the mozzarella is lightly browned. Makes: 2 servings Serving size: 2 zucchini halves LA Exchange: 1/2 Protein, 2 Vegetables, 1 Dairy, 1 Condiment This recipe was good but not one of my favorites. I've made it before with just veggies and cheese and I liked it better. I also found it more difficult to scoop out the insides of the zucchini after it had been cooked. 2 zucchini halves is a lot of food though. |
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