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.
