Recipe by Barbara Urich, from the Jan. 28, 1973, edition of The Denver Post. Crab may be omitted, and the casserole can be served as a vegetable. Makes 4-5 servings.
Ingredients
1/2 stick ( 1/4cup) butter or margarine
1 small onion, chopped
3 small zucchini squash, unpeeled and sliced
1/2 medium clove garlic, crushed or 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 dried basil
Directions
Preheat oven to 375 degrees. Melt butter. Add onion, zucchini and garlic. Saute a few minutes until onion is transparent, stirring frequently. Combine zucchini mixture with tomatoes, crab, 1 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 cheese and bread crumbs. Dot with additional butter or margarine. Bake, uncovered, in oven preheated to 375 degrees 30 to 40 minutes or until crab and zucchini are done.
