Description
A delicious twist on comfort food, featuring tender zucchini filled with creamy mac and cheese, topped with crunchy breadcrumbs.
Ingredients
Scale
- 4 medium zucchini
- 2 cups cooked macaroni
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Slice the zucchini in half lengthwise and scoop out some of the flesh to create generous boats.
- Melt the butter in a medium saucepan over medium heat.
- Stir in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the milk, stirring until smooth.
- Add the garlic powder, onion powder, salt, and pepper, mixing well.
- Stir in the cooked macaroni and shredded cheese.
- Fill each zucchini boat with the mac and cheese mixture.
- Sprinkle breadcrumbs on top if desired.
- Bake for 25-30 minutes until the zucchini is tender and the tops are golden brown.
Notes
For a quicker meal, consider using an air fryer. You can also customize with different cheeses or protein add-ins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed zucchini, mac and cheese, comfort food, vegetarian recipes, family dinner