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Casseroles and Baked Meals

Zucchini Stuffed with Macaroni and Cheese

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...

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

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Sarah 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
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Ingredients:

Zucchini Boats:

Mac and Cheese Filling:

Topping (Optional):

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:

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.

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Tom the Chef Tom the Chef Founder
About the Author:
SarahCool Cook
# 8
  • Published Recipes: 13
  • Av. Recipe Evaluation:
  • Location: California, USA
  • Member since: 2024-09-15
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