3 med. zucchini, grated
2 garlic cloves, minced
3 tbsp. butter
1 lb. crabmeat (I use shredded SeaLegs from publix)
1 tbsp. lemon juice
3 c. shredded sharp cheddar cheese
Salt, pepper to taste
1 lemon, sliced

Sprinkle salt over zucchini. Drain 10 minutes in colander. Pat dry with paper towels. In skillet saute zucchini with garlic in butter, stirring to coat for 6 to 8 minutes. Drain and spoon into 2 quart casserole dish. Top with crabmeat. Sprinkle with lemon juice, salt, pepper. Top with cheese and bake at 325 degrees for 25 minutes. Serve with lemon slices. This can be made ahead, refrigerated and baked later in day. It is excellent with fresh fruit and croissants.