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
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.
