This zucchini mac and cheese is a delicious way to add in some veggies. This recipe is healthy and comforting, great for a weeknight dinner that everyone will love!
I can’t even put into words how delicious this dish is! Mac and cheese is one of my favorite comfort foods, so I had to find a way to incorporate some veggies into it.
Here’s some fun facts about zucchini and chickpeas!
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Zucchini is high in antioxidants which help to fight off free radicals and decrease inflammation.
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Chickpeas are loaded with protein which help to build muscles. They also contain a good amount of zinc which help to boost the immune system.
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Zucchini is great for healthy digestion because it contains water, soluble fiber, and insoluble fiber.
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Chickpeas are low in saturated fat and cholesterol free.
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Zucchini is low carb. There are only about 3 grams of carb per cup of zucchini which is great for those trying to lower their carb intake.
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Chickpeas help regulate blood sugar because they digest slowly without spiking blood glucose levels.
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Zucchini promotes healthy eyes too! It contains Vitamin C and beta-carotene which are two important nutrients for eye health.
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Chickpeas help protect your skin. The manganese found in chickpeas acts as a natural sunblock and protect your skin from UV rays.
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Zucchini also boosts energy because it contains B-vitamins.
I hope you love this zucchini mac and cheese recipe! If you make it be sure to leave a comment and a rating. Your feedback helps me create more of what YOU love!
Zucchini Mac and Cheese
This zucchini mac and cheese is a delicious way to add in some veggies. This recipe is healthy and comforting, great for a weeknight dinner that everyone will love!
Ingredients
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10 ounces dry pasta shells
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2 tbsp butter
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¼ cup whole wheat pastry flour (or sub all purpose flour)
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1/2 tsp onion powder
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1/2 tsp garlic powder
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1 1/2 cups unsweetened cashew milk, almond milk or regular milk (from the carton or homemade if you prefer)
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1/4 tsp salt, plus more to taste
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1 tsp freshly ground black pepper
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6 oz sharp cheddar cheese (about 1 1/2 cups shredded cheddar cheese)
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1 1/2 heaping cups shredded zucchini that’s been squeezed of excess moisture with a paper towel
- *optional: 2 oz sharp cheddar cheese, shredded and reserved for the topping (or about 1/2 cup shredded cheddar cheese)
Instructions
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First, boil the noodles until al dente, according to the directions on the package. Once done cooking, drain and set aside.
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While the noodles are boiling, make a slurry: In a large oven safe skillet or pot add butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a boil, then reduce heat and simmer for a few minutes stirring every so often, until the sauce thickens up similar to a gravy. Stir in garlic powder, onion powder, salt and freshly ground black pepper.
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Next add in 6 ounces (or about 1 ½ cups) of shredded sharp cheddar cheese and stir until completely melted. Finally fold in cooked noodles and shredded zucchini. Taste and add more salt and pepper, if desired.
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Optional: Top mac and cheese with 2 ounces of shredded cheddar cheese. At this point you can either serve the mac and cheese as is and just fold in the extra cheddar you just added, or remove from heat and place under the broiler for 1-2 minutes or until cheese is bubbly and slightly golden. Serves 4 as a main, 6 as a side dish.
Recipe Notes
1. Serving size: Makes 5 servings.
Nutrition
serving: 1 bowl, calories: 261kcal, carbohydrates: 37.7g, protein: 11.5g, fat: 9.4g, saturated fat: 2g, polyunsaturated fat: 1.8g, monounsaturated fat: 2.3g, trans fat: 0g, cholesterol: 0mg, sodium: 112.1mg, fiber: 8.1g, sugar: 2.8g