Zucchini Cheese
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
2 cups zucchini, peeled and cut up into small cubes1/2 cup water2 TBSP coconut oil, melted4 TBSP gelatin (I use the brand Great Lakes / red)2 TSP lemon juice2/3 TSP of fine sea salt or more to taste2 TBSP nutritional yeast (optional)2 TSP garlic powder (optional)1/2 cup fresh parsley, chopped
Steam the zucchini for 5 minutes, until tender.
2.Drain the zucchini.
3.In a high speed blender, blend the zucchini with water, coconut oil, lemon juice, and salt for 30 seconds or until smooth.
4.Add the gelatin and the nutritional yeast. Blend for another 15 seconds.
5.Pour the mixture in a bowl, add the parsley and mix well with a spoon.
6.Pour the preparation in a foil loaf pan and refrigerate until set (at least 4 hours).
Serving Size: Ten 2 ounce servings
Number of Servings: 10
Recipe submitted by SparkPeople user TAMID327.
2.Drain the zucchini.
3.In a high speed blender, blend the zucchini with water, coconut oil, lemon juice, and salt for 30 seconds or until smooth.
4.Add the gelatin and the nutritional yeast. Blend for another 15 seconds.
5.Pour the mixture in a bowl, add the parsley and mix well with a spoon.
6.Pour the preparation in a foil loaf pan and refrigerate until set (at least 4 hours).
Serving Size: Ten 2 ounce servings
Number of Servings: 10
Recipe submitted by SparkPeople user TAMID327.
Nutritional Info Amount Per Serving
- Calories: 69.9
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 139.5 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 1.0 g
- Protein: 3.5 g
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