Friday Dinner

I cooked dinner tonight and it was excellent! (Not bragging or anything!)
The first thing was "Open Faced Crab Melt Sandwiches" and the side dish was "Feta & Veggie Stuffed Zucchini". With, of course, some pineapple!
It was really really good!
So here are the recipes...for those who are interested...

Open Faced Crab Melt Sandwiches
Serves 4; Prep 12 min; Cook 2 min
2 6oz cans crab meat, drained
1/3 c Fat Free Mayo
1/4 c Roasted Red Peppers, minced
2 tsp Dijon Mustard
1/4 tsp salt (I like using sea salt)
1/4 tsp black pepper
4 slices pumpernickel bread
4 slices low-fat swiss cheese

1.Preheat broiler
2. Combine crab meat, mayo, peppers, mustard, salt & pepper in a medium bowl; gently toss to combine. Divide crab mixture among bread slices, transfer to a baking sheet and top each with one slice of cheese.
3. Broil until cheese is golden and bubbly about 1-2 minutes.

Feta & Vegie Stuffed Zucchini
Serves 2; Prep 15 min; Cook 2o min
4 medium zucchini
4 large tomatoes, cored and finely chopped
1 small onion, finely chopped
2 c mushrooms, finely chopped
2 tbsp basil
1/2 tsp salt
1/2 tsp pepper
1/4 c Reduced Fat Feta Cheese, crumbled
8 tbsp fat-free Ranch dressing

1. Slice zucchini in half lengthwise. In large pot of boiling water cook until tender about 8-10 minutes. Drain well. Scoop out & discard pulp in center.
2. Coat a large nonstick skillet with spray. Add tomatoes, onions and mushrooms. Cook over medium high heat until pulpy. About 5 minutes. Stir in basil, salt and pepper.
3. Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.
4. In a bowl stir together feta cheese and salad dressing. Drizzle over stuffed zucchini.
Yields 2 stuffed and dressed halves per serving.