Vegetable Crab Cake Casserole Au Gratin| Becel

Ingredients

• 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*
• 1 large zucchini, halved and thinly sliced
• 1 cup (250 mL) finely chopped red bell pepper
• 1/2 cup (125 mL) finely chopped onion
• 6 ounces (180 g) fresh crab meat or 1 6-oz. can crab meat, drained
• 1 Tbsp. (15 mL) Hellmann's® 1/2 The Fat mayonnaise-type dressing
• 1 Tbsp. (15 mL) lemon juice
• 4 whole grain crackers, crushed
• 1 Tbsp. (15 mL) grated Parmesan cheese