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.

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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.

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2 comments

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

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