Crab Stuffed Zucchini - 11.4g Carbs, 3.5g Fiber
From: Foodily.com VIA WebMD
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.
1 Red Bell Pepper (Chopped)
1 Yellow Bell Pepper (Chopped)
3 Tbsp Fresh Cilantro (Chopped)
2 Tbsp White Balsamic Vinegar
2 Tbsp Vegan Parmesan Cheese
Nu-Salt and Pepper (To taste)
1 can Crab Meat (Drained)
4 Zucchini's (Halved lengthwise and seeded)
1 block Silken Tofu
2 tsp Honey Mustard
Instructions
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.
Servings: 4
Nutrition per Serving:
113 Calories, 2.3g Fat, 0.5g Saturated Fat, 33mg Cholesterol,
11.4g Carbs, 3.5g Fiber, 385mg Sodium, 11g Protein
