Zucchini Stuffed with Macaroni and Cheese

Name: Zucchini Stuffed with Macaroni and Cheese
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 PCS ofzucchini (medium, about 8 inches long); 1 TBSP ofolive oil; 1 Pinch ofsalt (adjust if needed, to taste); 1 Pinch ofground black pepper - ideally freshly ground (adjust if needed, to taste); 8 OZ ofmacaroni (or small shells); 2 TBSP ofunsalted butter; 2 TBSP ofall-purpose flour; 1 ½ cups ofwhole milk; 1 TSP ofDijon mustard; ½ TSP ofonion powder (dried); ¼ TSP ofdried garlic powder; 1 Pinch ofcayenne pepper (chili) (spicy); 2 cups ofsharp cheddar cheese - shredded; ½ cups ofgruyère cheese - shredded (or Monterey Jack cheese); ½red bell pepper - finely diced; 1 Pinch ofsalt (adjust if needed, to taste); 1 Pinch ofground black pepper - ideally freshly ground (adjust if needed); ¼ cups ofpanko breadcrumbs (or other kind of breadcrumbs); 1 TBSP ofunsalted butter - melted; 1 TBSP ofparmesan cheese - grated; ½ cup ofsharp cheddar cheese - shredded

4 servings

Vegetarian Diet, American Baking

Zucchini Stuffed with Macaroni and Cheese is the ultimate comfort food with a healthy twist. Tender zucchini boats are the perfect vessel for a rich, creamy homemade macaroni and cheese filling. Baked until golden and bubbly, this inventive dish is a delicious way to combine your favorite cheesy pasta with...

... fresh vegetables, creating a satisfying meal the whole family will love.

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Sarah Cool Cook

August 26, 2025

Zucchini Stuffed with Macaroni and Cheese in the baking pan on the rustic table, top close up shot.

20 min.
50 min.
2/5

Ingredients:

Zucchini Boats:

4 PCS of zucchini (medium, about 8 inches long)
1 TBSP of olive oil
1 Pinch of salt (adjust if needed, to taste)
1 Pinch of ground black pepper - ideally freshly ground (adjust if needed, to taste)

Mac and Cheese Filling:

8 OZ of macaroni (or small shells)
2 TBSP of unsalted butter
2 TBSP of all-purpose flour
1 ½ cups of whole milk
1 TSP of Dijon mustard
½ TSP of onion powder (dried)
¼ TSP of dried garlic powder
Optionally: 1 Pinch of cayenne pepper (chili) (spicy)
2 cups of sharp cheddar cheese - shredded
½ cups of gruyère cheese - shredded (or Monterey Jack cheese)
Optionally: ½ red bell pepper - finely diced
1 Pinch of salt (adjust if needed, to taste)
1 Pinch of ground black pepper - ideally freshly ground (adjust if needed)

Topping (Optional):

Optionally: ¼ cups of panko breadcrumbs (or other kind of breadcrumbs)
Optionally: 1 TBSP of unsalted butter - melted
Optionally: 1 TBSP of parmesan cheese - grated
½ cup of sharp cheddar cheese - shredded

Recipe Variations

Protein Boost: For a more substantial meal, add cooked and crumbled bacon, shredded rotisserie chicken, or browned Italian sausage to the mac and cheese filling.
Vegetable Medley: Sauté finely chopped vegetables like bell peppers, onions, or mushrooms and add them to the cheese sauce.
Spice it Up: Incorporate a pinch of red pepper flakes or a dash of your favorite hot sauce into the cheese sauce for a spicy kick.
Cheese Blends: Experiment with different cheese combinations. Smoked gouda, fontina, or a four-cheese Italian blend would all be delicious.

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Chef’s knife
1x Cutting Board
1x Small Spoon (or melon baller for scooping zucchini)
1x Baking Dish (1 large or a couple smaller ones)
1x Large Sauce Pan or Medium Pot (6QT)
1x Colander
1x Medium Sauce Pan (4QT)
1x Whisks
1x Small Mixing Bowl (about 1 QT)
1x Silicone Spatula

Recipes

Best served with:

Herb Baguette

Directions:

1. Prepare the Zucchini:

Let’s start with the preparation of Zucchini Stuffed with Macaroni and Cheese.

Preheat your oven to 400°F (200°C).
Wash and trim the ends of the zucchini.
Slice each zucchini in half lengthwise.
Use a spoon or a melon baller to gently scoop out the flesh, leaving about a ¼-inch border to create a “boat.”

Tip:
You can discard the scooped-out flesh or save it for another use, such as adding to soups or stir-fries.

2. Par-Bake the Zucchini:

Note: This step is crucial to ensure the zucchini is cooked through and to prevent a watery final dish.

Arrange the zucchini boats cut-side up in a 9 x 13-inch baking dish.
Brush the insides with olive oil and season lightly with salt and pepper.
Bake for 15-20 minutes, or until the zucchini is slightly tender but still holds its shape.

3. Cook the Pasta:

While the zucchini is baking, bring a large pot of salted water to a boil.
Add the macaroni and cook according to package directions until al dente.
Drain well and set aside.

4. Make the Cheese Sauce:

In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for one minute, stirring constantly, to form a roux.
Gradually pour in the milk, whisking continuously to prevent lumps.
Add the Dijon mustard, onion powder, garlic powder, and cayenne pepper (if using).
Continue to cook, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 – 7 minutes.

5. Add the Cheese:

Remove the saucepan from the heat.
Stir in 1 ½ cups of the shredded cheddar cheese and ½ cup of Gruyère or Monterey Jack cheese until melted and smooth.
Then optionally stir in finely diced red bell pepper.
Season the sauce with salt and pepper to taste.

6. Combine and Stuff:

Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Carefully spoon the mac and cheese mixture into the par-baked zucchini boats, mounding it slightly.

7. Top and Bake:

In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese (if using).
Sprinkle the breadcrumb mixture evenly over the stuffed zucchini.
Top with the remaining ½ cup of shredded cheddar cheese.

8. Final Bake:

Return the baking dish to the oven and bake for 10 – 15 minutes, or until the filling is hot and bubbly and the topping is golden brown and crispy.

9. Serve Zucchini Stuffed with Macaroni and Cheese:

Let the stuffed zucchini cool for a few minutes before serving.
Garnish with fresh parsley or chives, if desired.

Food & Ingredients

Types of Squash

December 12, 2024

Squash. The very word conjures up a vibrant array of images: from the bright, sunny hues of summer zucchini to the deep, earthy tones of autumnal pumpkins. This diverse family of gourds, encompassing a vast range of shapes, sizes, colors, and flavors, is a culinary cornerstone across cultures and cuisines. Whether grilled, roasted, baked, or pureed, squash offers a remarkable versatility that has made it a beloved ingredient for centuries. Its adaptability makes it a favorite of home cooks and professional chefs, a true culinary chameleon that can play a starring role in any meal.

Chef Tom Founder

About the Author:

SarahCool Cook

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23 Followers

Published Recipes: 11
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Location: California, USA
Member since: 2024-09-15

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