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Crab and Zucchini Casserole Recipe

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This recipe for Crab and Zucchini Casserole, by , is from St. Clairsville Red Devil Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deborah Habursky
Added: Thursday, August 9, 2007


2 medium zucchini, sliced
1 tsp. basil
1/2 cup chopped onion
1 lb. crab meat or imitation crab meat
2 cloves garlic, crushed
1 1/2 cups shredded Swiss cheese
1/2 cup butter or margarine
1 cup soft bread crumbs
1/8 tsp. pepper
3 medium tomatoes

Cook Zucchini, onions, and garlic in butter about 5 minutes until tender. Add seasonings, crab meat, Swiss cheese and bread crumbs.
Chop tomatoes, removing seeds.
Add tomatoes to mixture and toss lightly.
Place in a glass casserole dish, and put in a 375 oven for 30-35 minutes or until heated through.
Makes 6 servings.




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