Description
Creamy, cheesy, and wholesome—this Mac & Cheese Stuffed Zucchini recipe is the ultimate comfort food with a healthy twist. Perfect for weeknights, family dinners, or entertaining.
Ingredients
- 4 medium zucchinis
- 2 cups elbow macaroni (uncooked)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 ½ cups sharp cheddar cheese (shredded)
- ½ cup mozzarella cheese (shredded)
- ¼ cup Parmesan cheese (grated)
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
- ½ cup breadcrumbs (optional, for topping)
- Fresh parsley (for garnish)
Instructions
- Prep the Zucchini – Preheat oven to 375°F (190°C). Slice zucchinis lengthwise and scoop out the centers to create boats. Place them on a baking sheet.
- Cook Pasta – Boil macaroni until al dente. Drain and set aside.
- Make Cheese Sauce – In a saucepan, melt butter over medium heat. Whisk in flour until smooth. Slowly pour in milk, whisking until thickened. Stir in cheddar, mozzarella, and Parmesan until melted. Season with garlic powder, paprika, salt, and pepper.
- Combine – Mix pasta with cheese sauce until well coated.
- Stuff & Bake – Fill zucchini boats with mac & cheese. Sprinkle breadcrumbs on top (optional). Bake for 20–25 minutes or until zucchini is tender and topping is golden brown.
- Serve – Garnish with parsley and enjoy hot!
Notes
- For less watery zucchini, sprinkle lightly with salt and let them sit for 10 minutes before stuffing.
- Add bacon, ground beef, or chicken for a protein boost.
- Swap cheeses for variety—smoked gouda, gruyere, or pepper jack work beautifully.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes