Mac & Cheese Stuffed Zucchini Recipe

Introduction

Mac & Cheese Stuffed Zucchini is a comforting twist on a classic favorite, combining creamy, cheesy pasta with tender, roasted zucchini boats. This dish makes a delightful lunch or dinner that’s both satisfying and packed with flavor.

Ingredients

• 4 large zucchini, halved lengthwise
• 3 tbsp. butter, melted, divided
• Kosher salt
• Freshly ground black pepper
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 3/4 tsp. smoked paprika
• 1/2 tsp. ground mustard
• 1/4 tsp. cayenne
• 1/4 tsp. freshly ground nutmeg
• 6 oz. elbow macaroni
• 2 1/4 cups whole milk
• 1/4 cup heavy cream
• 2 cups shredded sharp yellow cheddar
• 1 cup pepper jack cheese
• Hot sauce, for serving (optional)

Instructions

1. Step 1: Using a paring knife, score the zucchini halves like you would dice an avocado. Scoop out the insides with a small spoon, leaving about a ¼-inch thick border intact. Finely chop the zucchini pulp and set it aside.
2. Step 2: Preheat your oven to 375°F. Place the zucchini boats on a large baking sheet. Brush them generously with half of the melted butter and season with kosher salt and freshly ground black pepper. Bake for about 15 minutes, or until just tender.
3. Step 3: While the zucchini bakes, heat the remaining butter in a large pot over medium-high heat. Add the reserved chopped zucchini pulp, onion, garlic, 1 teaspoon salt, ½ teaspoon pepper, smoked paprika, ground mustard, cayenne, and nutmeg. Cook, stirring frequently, until the mixture is soft and creamy, about 10 to 12 minutes.
4. Step 4: Add the elbow macaroni, whole milk, and heavy cream to the pot. Bring to a simmer, then reduce heat to medium. Cook, stirring often, until the macaroni is nearly al dente, about 6 minutes. Remove from heat and gradually fold in the shredded sharp cheddar and pepper jack cheese until melted and smooth.
5. Step 5: Transfer the zucchini boats to a 9-by-13-inch baking dish. Spoon the mac and cheese mixture evenly into each zucchini boat. Bake for 15 to 18 minutes, or until the zucchini is tender and the filling is hot.
6. Step 6: Serve warm, topped with hot sauce if desired for an extra kick.

Tips & Variations

• For a richer flavor, substitute half the milk with cream or use a blend of cheeses like Gruyère or mozzarella.
• Add cooked bacon or sautéed mushrooms to the mac and cheese filling for extra texture and taste.
• Use gluten-free pasta to make this recipe suitable for gluten sensitivities.
• To speed up the process, prepare the macaroni separately and then mix with the sautéed zucchini mixture before stuffing the boats.

Storage

Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 10-15 minutes, or microwave in short intervals to prevent sogginess. This dish is best enjoyed fresh but reheats nicely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of zucchini?

Yes, yellow squash or even small acorn squash can be hollowed out and stuffed similarly, though cooking times may vary slightly.

Is it possible to make this recipe dairy-free?

Absolutely. Use plant-based milk and non-dairy cheese alternatives to make this dish dairy-free while maintaining a creamy texture.

Mac & Cheese Stuffed Zucchini Recipe

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★★★★★

4.6 from 705 reviews

Mac & Cheese Stuffed Zucchini is a delightful and comforting dish that combines tender zucchini boats filled with creamy, cheesy mac and cheese. This recipe features a flavorful blend of sharp cheddar and pepper jack cheeses, seasoned with smoked paprika, cayenne, nutmeg, and ground mustard for a subtle kick. Perfect as a hearty vegetarian main or a satisfying side, it’s baked to perfection for a golden, bubbly finish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini Boats

• 4 large zucchini, halved lengthwise
• 3 tbsp. butter, melted, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Mac & Cheese Filling

• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 3/4 tsp. smoked paprika
• 1/2 tsp. ground mustard
• 1/4 tsp. cayenne pepper
• 1/4 tsp. freshly ground nutmeg
• 6 oz. elbow macaroni
• 2 1/4 cups whole milk
• 1/4 cup heavy cream
• 2 cups shredded sharp yellow cheddar cheese
• 1 cup shredded pepper jack cheese
• Hot sauce, for serving (optional)

Instructions

1. Prepare the zucchini boats: Using a paring knife, carefully score the inside of the halved zucchinis in a grid pattern, similar to dicing an avocado. Scoop out the insides with a small spoon leaving about a ¼-inch thick border intact to form the boats. Finely chop the scooped-out zucchini pulp and set aside for the filling.
2. Preheat and bake zucchini shells: Preheat your oven to 375°F (190°C). Place the zucchini boats on a large baking sheet and brush generously with half of the melted butter. Season with kosher salt and freshly ground black pepper. Bake for about 15 minutes or until the zucchini boats are just tender but still holding their shape.
3. Cook the filling base: While the zucchini bakes, heat the remaining melted butter in a large pot over medium-high heat. Add the chopped zucchini pulp, finely chopped onion, minced garlic, salt (about 1 teaspoon), pepper (about ½ teaspoon), smoked paprika, ground mustard, cayenne, and nutmeg. Cook, stirring frequently, for 10 to 12 minutes until the mixture becomes soft and creamy.
4. Cook the macaroni in milk mixture: Add the elbow macaroni, whole milk, and heavy cream to the pot with the sautéed vegetables and spices. Bring to a simmer, then reduce the heat to medium. Cook, stirring frequently, until macaroni is nearly al dente, approximately 6 minutes. Remove from heat.
5. Add cheeses to filling: Gradually fold in the shredded sharp cheddar and pepper jack cheeses into the hot macaroni mixture, stirring gently until melted and well combined.
6. Stuff and bake zucchini boats: Transfer the par-baked zucchini boats to a 9-inch by 13-inch baking dish. Spoon the cheesy macaroni mixture evenly into each zucchini boat. Bake in the preheated oven for another 15 to 18 minutes until the zucchini is tender and the mac and cheese filling is bubbly and heated through.
7. Serve and garnish: Remove from the oven and serve warm. Optionally, top with hot sauce for a spicy kick according to your preference.

Notes

• Make sure not to scoop out too much zucchini flesh to keep the boats sturdy during baking.
• Stir rarely while cooking macaroni in milk to prevent sticking but ensure even cooking.
• The combination of sharp cheddar and pepper jack adds richness and a mild spicy flavor.
• Adjust cayenne and hot sauce to control the heat level based on your taste preferences.
• This recipe can be prepared ahead by assembling the boats before the final bake and refrigerating, then baking when ready to serve.

Keywords: mac and cheese stuffed zucchini, vegetarian zucchini recipe, cheesy stuffed zucchini boats, baked mac and cheese, healthy comfort food