Zucchini Noodles with Crab
A light, veggie-forward, satisfying meal, made with fresh zucchini and delicate crab meat.
Ingredients
- 1 (8 oz) cup Chicken of the Sea® Lump Crab
- 1 1/2 lbs. zucchini or summer squash, spiralized (about 2-3 medium zucchini or summer squash)
- 1 sweet bell pepper, seeded and sliced
- 2 Tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup marinara sauce
- salt, to taste
- black pepper, to taste
- 1/4 cup fresh grated Parmesan cheese
- 3 Tablespoons chopped fresh basil Leaves
- Optional - red chili flakes, for topping
Nutrition Facts
calories
202
total fat
10g
saturated fat
2.2g
trans fat
0.1g
cholesterol
50mg
sodium
1353mg
total carbohydrates
15g
fiber
4g
total sugars
7g
protein
16g
vitamin d
0%
calcium
16%
iron
10%
potassium
20%
Instructions
- Heat large skillet on medium-high heat. Add 1 Tablespoon of oil and sliced bell peppers.
- Cook for about 3 minutes then add zucchini noodles. Cook for another 2 minutes or until some moisture is released from the zucchini, but don’t cook the zucchini noodles too much or they’ll be mushy.
- Place the zucchini noodles and bell peppers in a colander to drain excess water and set aside.
- In the same skillet, add remaining 1 Tablespoon of olive oil. Add garlic and cook until translucent. Add tomato sauce and crab. Simmer until sauce and crab are heated through.
- Add zucchini noodles back into the pan. Gently fold with the sauce and crab until everything is combined.
- Season with salt and pepper, add Parmesan, basil leaves and optional chili flakes. Serve warm.
Nutrition Facts
calories
202
total fat
10g
saturated fat
2.2g
trans fat
0.1g
cholesterol
50mg
sodium
1353mg
total carbohydrates
15g
fiber
4g
total sugars
7g
protein
16g
vitamin d
0%
calcium
16%
iron
10%
potassium
20%
