Gluten Free Crab Stuffed Zucchini Boats

 

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Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free

Ingredients For Filling:

  • 16 oz lump crab meat
  • 1 cup of red onion
  • 1 T of extra virgin olive oil
  • 4 medium size green zucchini
  • 3 garlic cloves
  • 1/2 tsp of coarse salt
  • 1/2 tsp of red pepper flakes
  • 1 can (14.5 oz) of organic fire roasted diced tomatoes

Ingredients for Topping:

  • 3/4 cup of almond flour
  • 1/4 cup of nutritional yeast
  • 1 1/2 tsp of oregano
  • 2 tsp coarse salt
  • 1/4 cup of dried parley

Separate Ingredient: non-stick olive oil cooking spray

 

Directions:

  1. Pre-heat oven to 400 degrees.
  2. Open can of fire roasted tomatoes and drain off liquid.
  3. Dice red onion and slice garlic clove finely.
  4. Slice the zucchini in half lengthwise.
  5. Scoop out the insides of the zucchini and dice the insides.
  6. In a cast iron skillet or sauté pan, heat up olive oil and sauté garlic, onions, and zucchini insides until tender.
  7. Add salt, and red pepper flakes.
  8. Once softened, add diced fire roasted tomatoes.
  9. Fold in crab meat and turn off the heat; letting everything warm through.
  10. In a bowl, mix together almond flour, nutritional yeast, oregano, parsley, and salt.
  11. Add olive oil and mix together with a fork.  It will form a crumble like substance.
  12. Spray a baking dish with olive oil cooking spray.
  13. Using a teaspoon, spoon in crab mixture into each hollowed out zucchini.
  14. Top with crumble mixture.
  15. Bake at 400 degrees for 20 minutes.
  16. When it comes out of the oven, serve hot.  Right before serving, drizzle with just a bit of extra virgin olive oil.

Note:  You may have  filling left over.  The crab filling is really good mixed in with scrambled eggs for breakfast.  It is also good on top of a baked potato.

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