Recipe by Helen Dollaghan from the Sept. 16, 1973, edition of The Denver Post. Preheat oven to 375 degrees. Makes 4-5 servings.
Ingredients
1/2 stick butter or margarine
1 small onion, chopped
3 small zucchini squash, unpeeled and sliced
1/2 medium clove garlic, crushed and minced
3 large, fresh tomatoes, cut in small pieces
1/2 pound (about) shelled crab, thawed and cut in small pieces
1 1/3 cups diced Swiss cheese
1 cup canned, fine, dry Italian-style bread crumbs
1 teaspoon salt
1 teaspoon pepper or to taste
1 teaspoon crushed basil
Directions
Melt butter. Add onion, zucchini and garlic. Saute a few minutes until onion is transparent, stirring frequently. Combine zucchini mixture with tomatoes, crab, one cup of the cheese, 3/4 cup of the bread crumbs, salt, pepper and basil. Mix lightly but thoroughly. Turn mixture into 2-quart casserole. Sprinkle top with remaining 1/3 cup cheese and 1/4 cup bread crumbs. Dot with additional butter or margarine. Bake, uncovered, in oven preheated to 375 degrees for 30 to 40 minutes or until crab and zucchini are done. (Note: Crab may be omitted, and the casserole served as a vegetable.)
*Each week, we uncover a favorite from The Denver Post vault — this week, Crab-Zucchini Casserole.
