Zucchini Stuffed with Macaroni and Cheese
4 servings Zucchini Stuffed with Macaroni and Cheese is the ultimate comfort food with a healthy twist. Tender zucchini boats are the perfect vessel for a rich, creamy homemade macaroni and cheese filling. Baked until golden and bubbly, this inventive dish is a delicious way to combine your favorite cheesy pasta with... Read more ... fresh vegetables, creating a satisfying meal the whole family will love. Read less x saved Sarah Cool Cook August 26, 2025 20 min.50 min.2/5 20 min. 50 min. 2/5 Ingredients: Zucchini Boats: 4 PCS of zucchini (medium, about 8 inches long)1 TBSP of olive oil1 Pinch of salt (adjust if needed, to taste)1 Pinch of ground black pepper - ideally freshly ground (adjust if needed, to taste) 4 PCS of zucchini (medium, about 8 inches long) 1 TBSP of olive oil 1 Pinch of salt (adjust if needed, to taste) 1 Pinch of ground black pepper - ideally freshly ground (adjust if needed, to taste) Mac and Cheese Filling: 8 OZ of macaroni (or small shells)2 TBSP of unsalted butter2 TBSP of all-purpose flour1 ½ cups of whole milk1 TSP of Dijon mustard½ TSP of onion powder (dried)¼ TSP of dried garlic powderOptionally: 1 Pinch of cayenne pepper (chili) (spicy)2 cups of sharp cheddar cheese - shredded½ cups of gruyère cheese - shredded (or Monterey Jack cheese)Optionally: ½ red bell pepper - finely diced1 Pinch of salt (adjust if needed, to taste)1 Pinch of ground black pepper - ideally freshly ground (adjust if needed) 8 OZ of macaroni (or small shells) 2 TBSP of unsalted butter 2 TBSP of all-purpose flour 1 ½ cups of whole milk 1 TSP of Dijon mustard ½ TSP of onion powder (dried) ¼ TSP of dried garlic powder Optionally: 1 Pinch of cayenne pepper (chili) (spicy) 2 cups of sharp cheddar cheese - shredded ½ cups of gruyère cheese - shredded (or Monterey Jack cheese) Optionally: ½ red bell pepper - finely diced 1 Pinch of salt (adjust if needed, to taste) 1 Pinch of ground black pepper - ideally freshly ground (adjust if needed) Topping (Optional): Optionally: ¼ cups of panko breadcrumbs (or other kind of breadcrumbs)Optionally: 1 TBSP of unsalted butter - meltedOptionally: 1 TBSP of parmesan cheese - grated½ cup of sharp cheddar cheese - shredded Optionally: ¼ cups of panko breadcrumbs (or other kind of breadcrumbs) Optionally: 1 TBSP of unsalted butter - melted Optionally: 1 TBSP of parmesan cheese - grated ½ cup of sharp cheddar cheese - shredded Recipe Variations Protein Boost: For a more substantial meal, add cooked and crumbled bacon, shredded rotisserie chicken, or browned Italian sausage to the mac and cheese filling. Vegetable Medley: Sauté finely chopped vegetables like bell peppers, onions, or mushrooms and add them to the cheese sauce. Spice it Up: Incorporate a pinch of red pepper flakes or a dash of your favorite hot sauce into the cheese sauce for a spicy kick. Cheese Blends: Experiment with different cheese combinations. Smoked gouda, fontina, or a four-cheese Italian blend would all be delicious. Protein Boost: For a more substantial meal, add cooked and crumbled bacon, shredded rotisserie chicken, or browned Italian sausage to the mac and cheese filling. Vegetable Medley: Sauté finely chopped vegetables like bell peppers, onions, or mushrooms and add them to the cheese sauce. Spice it Up: Incorporate a pinch of red pepper flakes or a dash of your favorite hot sauce into the cheese sauce for a spicy kick. Cheese Blends: Experiment with different cheese combinations. Smoked gouda, fontina, or a four-cheese Italian blend would all be delicious. Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Small Spoon (or melon baller for scooping zucchini)1x Baking Dish (1 large or a couple smaller ones)1x Large Sauce Pan or Medium Pot (6QT)1x Colander1x Medium Sauce Pan (4QT)1x Whisks1x Small Mixing Bowl (about 1 QT)1x Silicone Spatula 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Small Spoon (or melon baller for scooping zucchini) 1x Baking Dish (1 large or a couple smaller ones) 1x Large Sauce Pan or Medium Pot (6QT) 1x Colander 1x Medium Sauce Pan (4QT) 1x Whisks 1x Small Mixing Bowl (about 1 QT) 1x Silicone Spatula Directions: 1. Prepare the Zucchini: Let’s start with the preparation of Zucchini Stuffed with Macaroni and Cheese. Preheat your oven to 400°F (200°C). Wash and trim the ends of the zucchini. Slice each zucchini in half lengthwise. Use a spoon or a melon baller to gently scoop out the flesh, leaving about a ¼-inch border to create a “boat.” Preheat your oven to 400°F (200°C). Wash and trim the ends of the zucchini. Slice each zucchini in half lengthwise. Use a spoon or a melon baller to gently scoop out the flesh, leaving about a ¼-inch border to create a “boat.” Tip: You can discard the scooped-out flesh or save it for another use, such as adding to soups or stir-fries. 2. Par-Bake the Zucchini: Note: This step is crucial to ensure the zucchini is cooked through and to prevent a watery final dish. Arrange the zucchini boats cut-side up in a 9 x 13-inch baking dish. Brush the insides with olive oil and season lightly with salt and pepper. Bake for 15-20 minutes, or until the zucchini is slightly tender but still holds its shape. Arrange the zucchini boats cut-side up in a 9 x 13-inch baking dish. Brush the insides with olive oil and season lightly with salt and pepper. Bake for 15-20 minutes, or until the zucchini is slightly tender but still holds its shape. 3. Cook the Pasta: While the zucchini is baking, bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and set aside. While the zucchini is baking, bring a large pot of salted water to a boil. Add the macaroni and cook according to package directions until al dente. Drain well and set aside. 4. Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly, to form a roux. Gradually pour in the milk, whisking continuously to prevent lumps. Add the Dijon mustard, onion powder, garlic powder, and cayenne pepper (if using). Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 – 7 minutes. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly, to form a roux. Gradually pour in the milk, whisking continuously to prevent lumps. Add the Dijon mustard, onion powder, garlic powder, and cayenne pepper (if using). Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 – 7 minutes. 5. Add the Cheese: Remove the saucepan from the heat. Stir in 1 ½ cups of the shredded cheddar cheese and ½ cup of Gruyère or Monterey Jack cheese until melted and smooth. Then optionally stir in finely diced red bell pepper. Season the sauce with salt and pepper to taste. Remove the saucepan from the heat. Stir in 1 ½ cups of the shredded cheddar cheese and ½ cup of Gruyère or Monterey Jack cheese until melted and smooth. Then optionally stir in finely diced red bell pepper. Season the sauce with salt and pepper to taste. 6. Combine and Stuff: Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. Carefully spoon the mac and cheese mixture into the par-baked zucchini boats, mounding it slightly. Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. Carefully spoon the mac and cheese mixture into the par-baked zucchini boats, mounding it slightly. 7. Top and Bake: In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese (if using). Sprinkle the breadcrumb mixture evenly over the stuffed zucchini. Top with the remaining ½ cup of shredded cheddar cheese. In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese (if using). Sprinkle the breadcrumb mixture evenly over the stuffed zucchini. Top with the remaining ½ cup of shredded cheddar cheese. 8. Final Bake: Return the baking dish to the oven and bake for 10 – 15 minutes, or until the filling is hot and bubbly and the topping is golden brown and crispy. Return the baking dish to the oven and bake for 10 – 15 minutes, or until the filling is hot and bubbly and the topping is golden brown and crispy. 9. Serve Zucchini Stuffed with Macaroni and Cheese: Let the stuffed zucchini cool for a few minutes before serving. Garnish with fresh parsley or chives, if desired. Let the stuffed zucchini cool for a few minutes before serving. Garnish with fresh parsley or chives, if desired. About the Author: SarahCool Cook # 9 26 Followers Published Recipes: 11Av. Recipe Evaluation: Location: California, USAMember since: 2024-09-15 Published Recipes: 11 Av. Recipe Evaluation: Location: California, USA Member since: 2024-09-15 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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