Crab Stuffed Zucchini
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Ingredients3 medium zucchini 12 ounce(s) crabmeat, drained and rinsed1 1/2 ounce(s) cream cheese, low fat, softened3/4 teaspoon lemon juice1 1/2tablespoon mayonnaise, light1 1/2 cup(s) cheese, mozzarella, part-skim, shredded3 teaspoons bread crumbs
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 nonstick cooking spray and fill each with crabmeat mixture (it will overflow the shells). Top with the rest of the mozzarella and sprinkle with bread crumbs. Bake 20–30 minutes, until the mozzarella is lightly browned
Serving Size: 3 servings
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 nonstick cooking spray and fill each with crabmeat mixture (it will overflow the shells). Top with the rest of the mozzarella and sprinkle with bread crumbs. Bake 20–30 minutes, until the mozzarella is lightly browned
Serving Size: 3 servings
Nutritional Info Amount Per Serving
- Calories: 282.7
- Total Fat: 14.7 g
- Cholesterol: 107.1 mg
- Sodium: 910.9 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 0.3 g
- Protein: 25.6 g
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