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.

Ingredients

• 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

Directions

• 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.