Zucchini Casserole With Crab |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Brunch dish, easy to make and well liked. Can be a side dish for supper if you want to skip the crab. Ingredients:
1/4 cup of butter |
2 medium mild onions chopped |
4 medium zucchini squash sliced into coins |
2 large fresh tomatoes, diced (can sub a canned if you want) |
1 teaspoon of salt |
1/4 teaspoon of thyme |
1/4 teaspoon of nutmeg |
1/3 teaspoon of pepper |
1 cup of diced swiss cheese |
1 can of refrigerated crab meat drained |
1/2 cup of fine bread crumbs |
1/2 cup of diced cheddara |
more butter, more better, baby |
Directions:
1. Saute onion in butter until onion is translucent and soft.
2. Stir frequently.
3. Add sliced zucchini and cook briefly.
4. Combine mixture with diced tomatoes, salt, thyme, nutmeg, pepper, swiss cheese, crab and half of the bread crumbs.
5. Mix thoroughly and pour into buttered casserole.
6. Add remaining crumbs, diced cheddar and dots of butter on the top.
7. Bake at 350 degrees for 35 minutes, until brown and bubbly.
8. Good with baked ham, or with a poached egg on top.
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