non-stick cooking spray (Pam)
2 tbsp. unsalted butter
1/3 cup chopped onion
2 cups sliced zucchini, cut into 1/4-inch slices
3/4 tsp. finely chopped garlic
1/2 cup unsalted whole wheat cracker crumbs
1 1/3 cups grated low-sodium Swiss cheese
1 tsp. freshly ground black pepper
1 cup sliced mushrooms
2 cups chopped tomatoes, cut into 1/2-inch chunks
1 (6 oz.) can crab meat

Lightly coat 11 1/2 x 8 x 2-inch glass baking dish with non-stick cooking spray. Set aside.

In large non-stick skillet, over medium heat, place 1 tablespoon of butter. When sizzling add onion, zucchini and garlic. Cook 4-5 minutes until onion is translucent and zucchini is tender. Put into prepared baking dish.

In small bowl combine cracker crumbs, Swiss cheese, and pepper. Sprinkle half of mixture over vegetables.

In same skillet, over medium heat, put remaining tablespoons of butter. When sizzling, add mushrooms. Cook 4-5 minutes until tender. Stir in tomatoes and cook 1-2 minutes until tomato chunks begin to soften. Stir in crab meat; cook 1 minute. Spoon tomato-crab meat mixture over vegetable-cheese mixture. Top with remaining cheese and crumbs.

Bake casserole, uncovered, in center of oven at 400°F for 18-20 minutes until cheese is melted and bubbling. Place under broiler for 2-3 minutes, until lightly browned.