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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I’m here to share my story of healing with you. I know what it’s like to suffer and not know what’s going on with your body. I’ve been there. I was lost, searching for answers and alone for 10 years until I learned how to get my body working for me, not against me—to address the underlying symptoms instead of using a Band-aid approach to reclaim my vitality. I want to show you that eating and living clean feels incredible. Once you see life this way, you’ll never go back. Ever. Come play along with me on Instagram, Pinterest, Facebook and Twitter. I’m here for you. xo

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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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