[brittney]

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Serving Size: 2 stuffed mini zucchinis

Ingredients:

• 8 mini zucchinis, halved lengthwise
• 8 ounces fresh lump crab meat
• 1/4 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:
Preheat the oven to 375°F (190°C). Scoop out some of the zucchini flesh to create boats. In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened. In a bowl, mix crab meat, parsley, salt, and pepper. Stuff the mini zucchinis with the mixture and place on a baking sheet. Bake for 15-20 minutes until zucchini is tender.

Nutritional Facts (per serving):

• Calories: 160
• Protein: 18g
• Fats: 8g
• Carbohydrates: 5g
• Fiber: 2g
• NET Carbs: 3g
• Sugar: 1g
• Iron: 2mg
• Sodium: 160mg
• Potassium: 500mg
• Cholesterol: 70mg