Description
Deliciously creamy macaroni and cheese stuffed into tender zucchini boats, combining comfort food with healthy eating.
Ingredients
Scale
- 4 medium zucchinis
- 2 cups macaroni pasta
- 2 cups shredded cheddar cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Breadcrumbs (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the center to create boats.
- Cook the macaroni according to package instructions until al dente.
- Drain and set aside.
- Melt the butter in a saucepan over medium heat.
- Add flour to create a roux, stirring for 1-2 minutes.
- Whisk in the milk and cook until the mixture thickens.
- Stir in shredded cheese, garlic powder, onion powder, salt, and pepper.
- Mix in the cooked macaroni.
- Fill each zucchini boat with the macaroni and cheese mixture.
- Optionally, sprinkle breadcrumbs on top.
- Bake for 20-25 minutes until zucchinis are tender.
- Serve hot and enjoy.
Notes
Customize with your favorite ingredients and serve with garlic bread or a fresh salad.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg