Description
Mac & Cheese Stuffed Zucchini is a delicious twist on a classic dish, combining creamy mac and cheese with tender zucchini for a satisfying meal.
Ingredients
Scale
- 4 large zucchini, halved lengthwise
- 3 tablespoons unsalted butter, melted, divided
- 2 1/4 cups whole milk
- 1/4 cup heavy cream
- 2 cups shredded sharp yellow cheddar cheese
- 1 cup shredded pepper jack cheese
- 170 grams elbow macaroni
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground nutmeg
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Hot sauce, to taste (optional)
Instructions
- With a paring knife, score the zucchini halves as you would an avocado, then scoop out the inner flesh with a small spoon, leaving a 0.5 cm thick border. Finely chop the scooped zucchini pulp and set aside.
- Preheat oven to 190°C. Arrange zucchini boats on a large baking sheet. Brush generously with half of the melted butter and season with kosher salt and black pepper. Bake until just tender, about 15 minutes.
- Heat the remaining butter in a large pot over medium-high heat. Add the reserved zucchini pulp, onion, garlic, 1 teaspoon salt, 0.5 teaspoon pepper, paprika, ground mustard, cayenne, and nutmeg. Sauté, stirring often, until the mixture is soft and creamy, 10-12 minutes.
- Add elbow macaroni, whole milk, and heavy cream into the pot. Bring to a simmer, then reduce heat to medium. Cook, stirring frequently, until macaroni is nearly al dente, about 6 minutes. Remove from heat and gradually mix in the cheddar and pepper jack cheeses until smooth.
- Transfer the pre-baked zucchini boats to a 23×33 cm baking dish. Spoon the macaroni mixture into each zucchini boat. Bake until the zucchini is tender, 15-18 minutes.
- If desired, drizzle with hot sauce before serving.
Notes
- Feel free to customize the cheese blend to your liking.
- Add cooked bacon or sausage for a heartier dish.
- Adjust the spiciness by modifying the cayenne pepper or adding more hot sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg