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Mac And Cheese Stuffed Zucchini

A fun way to serve up Mac and cheese while getting your veggies in!


4 zucchini’s

Mac and veggie cheese (recipe below or use instant Mac of choice)

Panko Bread Crumbs


Preheat oven to 375

Slice zucchini’s in half lengthwise

Score zucchini’s with a small knife

Remove inside with a spoon(Use removed zucchini for soup or other recipes)

Place zucchini’s into a prepared baking dish

Spoon Mac and cheese into zucchini’s

Sprinkle tops with panko bread crumbs

Spray or brush with butter/oil (optional)

Bake in preheated oven for 15-20 minutes until zucchini is tender

Remove and cool slightly

Serve and enjoy!

Mac And Cheese Recipe 


1 rounded cup of golden potatoes, chopped

3/4 cup of baby carrots, chopped

1 onion, chopped

1/2 rounded cup of Raw Cashews (optional)

3-4 garlic cloves

1 tablespoon chickenless flavor

2 tbls Dijon mustard

1/2 rounded cup of nut yeast

2 tsp salt

1/2 tsp paprika

1/2 tsp garlic powder


2 tbl Earth Balance Butter

2 tbl of flour

1-2 cups non dairy milk of choice

16oz of shells


Bring a large pot of salted water to a boil

Add in first 6 ingredients

Cook until veggies are soft to touch with fork

Turn off heat

Using a slotted spoon remove veggies and place into blender

Add in 1/2 cup of water from pan, Dijon mustard, salt, and garlic powder and nut yeast

Blend until liquefied

Adding milk if too thick

In a small sauce pan melt your butter over medium-high heat

Whisk in your flour

When flour and butter is thickened slowly whisk in your milk, roughly 1/2-1 cup

Turn off heat

Add flour mixture to blender

Blend until mixed

Set aside

Bring a large pot of salted water to a boil and cook your shells

Drain and return to pot

Pour in your veggie cheese sauce

Season with paprika, salt and pepper

Serve and Enjoy


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