Zucchini Cheese
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Zucchini Cheese calories by ingredient
Introduction
Paleo and Shape ReClaimed (phase 2) friendly. Paleo and Shape ReClaimed (phase 2) friendly.Number of Servings: 10
Ingredients
-
2 cups zucchini, peeled and cut up into small cubes
1/2 cup water
2 TBSP coconut oil, melted
4 TBSP gelatin (I use the brand Great Lakes / red)
2 TSP lemon juice
2/3 TSP of fine sea salt or more to taste
2 TBSP nutritional yeast (optional)
2 TSP garlic powder (optional)
1/2 cup fresh parsley, chopped
Tips
Add different spices to suit your taste. You can add jalapeno's, or any fresh herb or vegetable or spice.
Reposted for nutrition from http://asquirrelinthekitchen.com/aip-paleo-zucchini-cheese-with-fresh-parsley-nut-free-dairy-free/
Directions
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.
