Description
Indulge in the comforting flavors of Mac & Cheese stuffed inside tender zucchini boats, a delightful fusion of creamy, cheesy goodness with a nutritious twist.
Ingredients
Scale
- 4 medium zucchini
- 2 cups cooked macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat your oven to 375°F (190°C) to ensure even baking throughout.
- Cut each zucchini in half lengthwise and scoop out the insides using a spoon or melon baller—this creates inviting little boats ready for filling.
- Combine your cooked macaroni, shredded cheddar cheese, milk, grated Parmesan, garlic powder, salt, and pepper in a mixing bowl. Mix until creamy and well combined.
- Spoon the cheesy macaroni mixture generously into the hollowed zucchini halves, packing it in for a bountiful surprise in every bite.
- Drizzle the tops with olive oil for added flavor and sprinkle breadcrumbs if desired.
- Place the stuffed zucchini in a baking dish and bake for 25-30 minutes until tender and golden brown.
- Allow the dish to cool slightly before serving for the best flavor experience.
Notes
For maximum freshness, consider preparing the filling the day before and stuffing the zucchini just before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg