Description
A delightful fusion of creamy macaroni and cheese stuffed in roasted zucchini boats, perfect for any occasion.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 2 tablespoons butter
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the zucchini: Cut each zucchini in half lengthwise and scoop out the center to create boats.
- Create the filling: In a pan over medium heat, melt the butter, pour in the milk, and stir in the cooked macaroni, shredded cheddar, garlic powder, onion powder, salt, and pepper until well combined.
- Stuff each zucchini boat with the mac and cheese mixture, packing slightly.
- Add breadcrumbs evenly over the tops of the stuffed zucchinis.
- Bake for 25-30 minutes until tender and golden brown.
- Serve warm, garnished with fresh herbs if desired.
Notes
Try using different cheese varieties for a unique flavor or mix in proteins like shredded chicken.
Nutrition
- Serving Size: 2 halves
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg