Description
Comforting macaroni and cheese nestled inside fresh zucchini boats, offering a delightful contrast of textures and flavors.
Ingredients
Scale
- 4 medium zucchinis
- 2 cups cooked macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cut the zucchinis in half lengthwise and scoop out the center to create boats.
- Melt the butter in a saucepan over medium heat.
- Stir in the flour and cook for about 1 minute until golden.
- Whisk in the milk gradually, stirring until thickened.
- Remove from heat and add the cheese, stirring until melted.
- Mix in the cooked macaroni, garlic powder, onion powder, salt, and pepper.
- Fill each zucchini boat with the macaroni and cheese mixture.
- Place them in a baking dish, cover with foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the tops are golden.
- Serve hot and enjoy!
Notes
Feel free to customize with your favorite ingredients or different cheeses.
Nutrition
- Serving Size: 1 stuffed zucchini half
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg