Description
Delicious zucchini boats filled with creamy macaroni and cheese, topped with crunchy breadcrumbs for a comforting and satisfying dish.
Ingredients
Scale
- 4 medium zucchinis
- 1 cup cooked elbow macaroni
- 1 cup shredded cheddar cheese
- 1/2 cup whole 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).
- Slice each zucchini in half lengthwise and scoop out the center to make boats.
- Melt butter in a medium-sized pan over medium heat, add milk, and bring to a gentle simmer.
- Stir in cooked macaroni, cheddar cheese, garlic powder, onion powder, salt, and pepper until the cheese melts.
- Fill each zucchini boat with the creamy macaroni mixture.
- Sprinkle breadcrumbs on top of the stuffed zucchinis.
- Bake for 25-30 minutes until zucchinis are tender and tops are golden.
- Cool for a few minutes before serving.
Notes
Try different cheese varieties or add extra vegetables for customization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: stuffed zucchini, mac and cheese, vegetarian recipe