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Crab Stuffed Zucchini

Crab Stuffed Zucchini
This Recipe Is:

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WebMD Recipe from Foodily.com

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

Ingredients
  • red bell pepper, (chopped)
  • yellow bell pepper, (chopped)
  • 3 tablespoons
    fresh cilantro, (chopped)
  • 2 tablespoons
    white balsamic vinegar
  • 2 tablespoons
    vegan parmesan cheese
  • to taste 
    salt and pepper
  • 1 can
    crab meat, (drained)
  • zucchini, (halved lengthwise and seeded)
  • 1 block
    silken tofu
  • 2 teaspoons
    honey mustard
Instructions
  1. Preheat oven to 350 F.
  2. Combine silken tofu, salt, pepper, honey mustard, white balsamic vinegar, and vegan Parmesan cheese into a food processor; process until smooth.
  3. Pour mixture into a bowl with the crab meat, cilantro, and chopped peppers. 
  4. Divide mixture into the zucchini halves and sprinkle with vegan Parmesan cheese.
  5. Bake for 35 minutes or until desired brown color.
Nutritional Information

Makes: 4 servings
  • Calories113
  • Carbohydrates11.4 g
    • Dietary fiber3.5 g
  • Cholesterol33 mg
  • Fat2.3 g
    • Saturated fat.5 g
  • Sodium385 mg
  • Protein11 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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