Crab Stuffed Zucchini by
Source: Jillian Michaels
Ingredients
2 medium zucchini
6 1/2 ounce(s) crabmeat, drained
1 ounce(s) cream cheese, fat-free, softened
1/4 cup(s) onion(s), chopped
1/2 medium tomato(es), seeded and chopped
1/2 teaspoon lemon juice
1 tablespoon mayonnaise, light
1 cup(s) cheese, mozzarella, part-skim, shredded
1 dash(es) liquid smoke flavoring
Instructions
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 bake 20–30 minutes, until the mozzarella is lightly browned
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 bake 20–30 minutes, until the mozzarella is lightly browned
Servings: 2
Nutrition Information (per serving):| Calories | 296 |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 97 mg |
| Sodium | 824 mg |
| Carbohydrates | 13 |
| Fiber | 3 g |
| Protein | 37 g |