Mac and Cheese Stuffed Zucchini Boats 

Here is a super fun way to serve kids macaroni and cheese. If they don’t like some of the ingredients such as paprika or hot sauce, you can leave it out of the recipe I found on the delish.com web site. 

You Will Need:

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 c. whole milk
1/4 c. heavy cream
2 c. shredded sharp yellow cheddar
1 c. pepper jack
Hot sauce, for serving (optional) 

What to Do:

1. Using a paring knife, score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside.

2. Preheat oven to 375°. Transfer zucchini boats to a large baking sheet. Brush generously with half the butter and season with salt and pepper. Bake until just tender, about 15 minutes. 

3. Meanwhile, in a large pot over medium-high heat, heat remaining butter. Add reserved zucchini pulp, onion, garlic, 1 teaspoon salt, ½ teaspoon pepper, paprika, mustard, cayenne, and nutmeg, and cook, stirring frequently, until soft and creamy, 10 to 12 minutes. 

4. Add macaroni, milk, and cream, and bring to a simmer. Lower heat to medium and cook, stirring frequently, until nearly al dente, about 6 minutes. Remove from heat. Gradually fold in cheeses.

5. Transfer zucchini boats to a 9”-x-13” baking dish and spoon mac into zucchini. Bake until zucchini is tender, 15 to 18 minutes.

6. Top with hot sauce before serving, if desired.

References:

Recipe from delish.com

Photo by Stephanie Felzenberg