Mac & Cheese Stuffed Zucchini Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
