A delicious and healthy twist on the classic mac and cheese recipe, combining creamy macaroni and cheese with tender, stuffed zucchini.
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
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg