Elevate your comfort food with this healthier twist on the classic mac and cheese, where creamy, cheesy pasta is stuffed inside tender zucchini boats. Perfect for a satisfying yet nutritious meal.
Ingredients
- 2 large zucchinis, halved lengthwise with seeds removed
- 1 cup elbow macaroni, cooked
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1 tbsp butter, melted
- 1 tbsp flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup bread crumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Scoop out the centers of the halved zucchinis and set them aside.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Slowly whisk in the milk, stirring until the mixture thickens, about 3-5 minutes.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- Combine the cooked macaroni with the cheese sauce, then season with salt and black pepper, mixing well.
- Spoon the mac and cheese mixture into the hollowed-out zucchini halves.
- For extra crunch, sprinkle breadcrumbs over the top (optional).
- Arrange the stuffed zucchinis on a baking sheet and bake for 25-30 minutes, or until the zucchinis are tender and the tops are golden brown.
- Serve warm and enjoy this delicious take on mac and cheese!
Nutrition
- Calories: 250 kcal
- Carbohydrates: 20g
- Protein: 8g
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 45mg
- Sodium: 400mg
- Fiber: 2g
- Vitamin A: 600 IU
- Vitamin C: 15mg
- Calcium: 200mg
- Iron: 1.5mg
Perfect for a cozy dinner or a hearty side dish, this baked meal combines the indulgence of mac and cheese with the nutritious boost of zucchini.
