If you’re a fan of mac and cheese (and who isn’t?), you’re about to fall in love with this twist on the classic dish. Mac & cheese stuffed zucchini brings together the creamy, cheesy goodness we all crave, with the freshness and lightness of zucchini. It’s the ultimate comfort food, with a little bit of a healthier spin.
The star of this dish is, of course, the zucchini. When hollowed out, its tender, mild flavor provides the perfect vessel for holding the creamy mac and cheese filling. Zucchini is a great way to cut down on carbs while still enjoying all the richness of mac and cheese. It’s an ideal option if you’re looking for a way to satisfy your comfort food cravings without going overboard.
The mac and cheese itself is just like the classic, you’ve got creamy cheese, tender pasta, and all the seasonings that make it so irresistible. You can keep it simple with sharp cheddar or go a little fancier with a blend of cheeses like mozzarella, gouda, or parmesan. Whatever you choose, it’s all about that creamy, melty texture.
To make this dish, zucchini halves are scooped out, leaving room for the mac and cheese filling. After a quick bake to soften the zucchini, they’re stuffed with the cheesy pasta, then topped with more cheese (because you can never have enough). A final bake melts everything together into a gooey, golden masterpiece.
Mac & cheese stuffed zucchini is a great side dish for a cozy dinner or a fun way to make a weeknight meal feel a little more special. You could even serve it as a light main course, paired with a simple salad or roasted veggies.
What makes this dish so appealing is how it combines two beloved comfort foods into one: the rich, indulgent mac and cheese and the healthy, fresh zucchini. It’s a meal that feels decadent but leaves you feeling good, and that’s the perfect balance. Try it once, and it may just become your new favorite way to enjoy mac and cheese.
Ingredients
- 2 zucchini large, halved lengthwise and 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 oven to 375°F (190°C).
- Scoop out the centers of 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 browned.
- Gradually whisk in milk, continuing to whisk until the mixture thickens, about 3-5 minutes.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- Add the cooked elbow macaroni to the cheese sauce, then season with salt and black pepper, mixing well.
- Spoon the mac and cheese mixture into the hollowed-out zucchini halves.
- If desired, sprinkle bread crumbs on top for added crunch.
- Place stuffed zucchinis on a baking sheet and bake in preheated oven for 25-30 minutes, or until zucchinis are tender and tops are golden brown.
- Serve warm and enjoy!
Nutrition
Followed the recipe to the letter and it turned out perfect! The cheese sauce was creamy and delicious.
I don’t get why people stuff veggies like this. Zucchini is good on its own! Anyone else think its weird?
I totally get you! Zucchini is delish on its own. Stuffin’ it seems like a waste 😕.
Whoa, I think it’s awesome! Mac & cheese in zucchini sounds like a fun twist. Don’t knock it till you try it!
This was so good! My kids loved it. I will definitely make it again!
Do we really need to use that much butter? Healthier options exist you know.
Too much cheese, I think. Had to add more milk to balance it out. Not my favorite.
I actually thought the cheese was perfect! Maybe try a different cheese next time?
Too much cheese? Nah, that’s the best part! Zucchini needs flavor, right?
quick and easy. All I had was some old pasta and it still managed to taste nice! Thx!
Zucchini? more like yuck-chini. Never liked it, but tried this for fun. Not for me.
I actually think zucchini can be pretty tasty in the right dish! This recipe is a fun way to make veggies more appealing, but I get that not everyone likes them. Maybe try a different veggie next time?