Lump crabmeat, chopped onion, and Swiss cheese come together in this healthy seafood casserole recipe. Bold, savory flavor makes this the perfect brunch or light dinner option.
Recipe yields 4 servings
Preheat oven to 375°.
Lightly coat a skillet with nonstick cooking spray and heat over medium heat until hot. Add onion, zucchini and garlic. Sauté until onion is transparent, stirring frequently, about 4 minutes. Set aside.
In large bowl, mix tomatoes, crab, 1/4 cup of the cheese, 1/4 cup of the bread crumbs, pepper and basil. Add zucchini mixture and mix thoroughly but lightly. Transfer mixture into a 2-quart casserole dish. Sprinkle with remaining 1/4 cup of cheese and remaining 1/4 cup of bread crumbs. Dot with the butter. Bake, uncovered, for 30 to 40 minutes, or until crab is cooked and bread crumbs are browned and golden.