Two weeks ago it was stuffed spaghetti squash, and this week it’s another one of my faves: gluten free crab stuffed zucchini boats! Both are a delicious way to prepare fresh zucchini or squash and are healthy, delicious, fun, and easy to make!
Gluten Free Crab Stuffed Zucchini Recipe
2 large zucchini (6-8 inches)
½ can jumbo lump crab meat
½ teaspoon salt
¼ cup gluten free bread crumbs or cornmeal
1 teaspoon Old Bay seasoning
2 tbsp olive oil
1. Cut two zucchini in half lengthwise, and core out the center of each.
2. Mix together half of a can of the jumbo lump crab, one egg, bread crumbs and salt & spice to taste. I use Old Bay seasoning since it’s gluten free and blended for you.
3. Line a 9×9 glass Pyrex dish with olive oil and lay zucchini in rows. I place cherry tomatoes in between to keep them straight, plus they are delicious when roasted… and pretty!
4. Bake at 375º for 30 minutes, or until tender and golden brown. Garnish with a slice of lemon and serve with the roasted tomatoes as a side dish.
When you don’t eat many carbs, bread crumbs are a huge indulgence. Bread crumbs are like LOVE. They’re the glue that hold everything together. And love is what keeps a family strong.
But you don’t want too much of the bread crumbs so the individual flavor of the crab shines through. You want crab, not a mouthful of bread crumbs and just a hint of crab. Plus, if you get the wrong gluten free bread crumbs they’re often horrendous. I suggest Gillian’s, Schar, or plain cornmeal, which honestly is the best. It’s a one ingredient real deal kinduva thing.
I love this meal because it’s so simple and easy. It’s also special to me because it keeps me strong, energized and healthy—all the things that matter most. To feel good and be at our best is the goal. We all deserve to be the best versions of ourselves that we can be. 💚💚