Crab- Stuffed Zucchini

by Amie on May 18, 2009

This recipe is perfect for a well rounded meal over pasta…the gluten and dairy free crab stuffing is scrumptious baked inside the zucchini halves.



  • 1 Red Bell Pepper (Chopped)
  • 1 Yellow Bell Pepper (Chopped)
  • 3 Tbsp. Fresh Cilantro (Chopped)
  • 2 Tbsp. White Balsamic Vinegar
  • 2 Tbsp. Galaxy Vegan Parmesan Cheese
  • Nu-Salt and pepper (To taste)
  • 1 can Crab meat (Drained)
  • 4 Zucchini’s (Halved lengthwise and seeded)
  • 1 block Nasoya Silken Tofu
  • 2 Tsp. Honey Mustard


  • Preheat oven to 350 degrees
  • Combine silken tofu, Nu-Salt, pepper, honey mustard, white balsamic vinegar and Vegan Parmesan cheese into a food processor; process until smooth.
  • Pour mixture into a bowl with the crab meat, cilantro, and chopped peppers. 
  • Divide mixture into the zucchini halves and sprinkle with vegan Parmesan cheese.
  • Bake for 35 minutes or until desired brown color.
  • Enjoy!

This recipe can be served over whole wheat or gluten free pasta for a delicious meal.

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{ 2 comments… read them below or add one }

ge stephens January 1, 2011 at 10:11 am

Can you give nutrient information. I’m on weight watchers and need to calculate points.


The Healthy Apple January 1, 2011 at 10:46 am

Thank you, but I do not calculate the nutrition values for my recipes. My apologies, have a great day.


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