Mac & Cheese Stuffed Zucchini
Some nights, I’m craving the ultimate comfort food, but I also want to sneak in a little extra nutrition without anyone noticing. That’s exactly how these Mac & Cheese Stuffed Zucchini boats were born. I had a few zucchini sitting on the counter and a pot of leftover mac and cheese from lunch, and inspiration struck! What if I combined them into one dish that was creamy, cheesy, and just a little bit lighter? The result was pure magic—gooey mac and cheese nestled inside tender roasted zucchini. My kids thought I’d just made “cheesy pasta boats” and happily devoured them, none the wiser that they were eating veggies. Even my husband, who isn’t usually a zucchini fan, went back for seconds and declared it “comfort food genius.” I love that these boats are quick to prepare and don’t leave me with piles of dishes. They’re perfect for busy weeknights when I need something hearty, but still want to feel like I made a wholesome dinner. Whether you’re looking for a fun side dish, a meatless meal, or just a creative way to enjoy a classic favorite, these Mac & Cheese Stuffed Zucchini boats deliver big-time flavor with minimal effort. They’ve quickly become one of our family’s most requested recipes, and I have a feeling they’ll become a favorite in your home, too.
Questions I Often Get Asked About This Recipe
Can I use store-bought mac and cheese?
Absolutely! A good boxed mac and cheese saves time and works perfectly here.
Do I need to pre-cook the zucchini?
No, roasting them while stuffed softens them perfectly without extra steps.
Can I add protein?
Yes—mix in cooked chicken, bacon, or even crumbled sausage to the mac and cheese.
Is this recipe freezer-friendly?
It’s best fresh, but you can freeze unstuffed zucchini halves and fill them later.
What You Need to Make Mac & Cheese Stuffed Zucchini
4 medium zucchini
2 cups cooked macaroni and cheese (homemade or boxed)
½ cup shredded cheddar cheese (optional, for topping)
1 tablespoon olive oil
Salt and pepper, to taste
Special Tools: Baking sheet, spoon for scooping
How to Make Mac & Cheese Stuffed Zucchini
Preheat your oven to 375°F (190°C).
Slice zucchini in half lengthwise and scoop out the seeds, creating a boat shape.
Drizzle with olive oil, sprinkle with salt and pepper, and place cut side up on a baking sheet.
Fill each zucchini half generously with mac and cheese.
Sprinkle shredded cheddar on top if desired.
Bake for 20–25 minutes until the zucchini is tender and the cheese is bubbly.
Remove from oven and let cool slightly before serving.
Tips for Making the Best Mac & Cheese Stuffed Zucchini
Use a thick, creamy mac and cheese so it doesn’t slide out.
For extra crunch, top with breadcrumbs before baking.
Try yellow squash as an alternative for a sweeter flavor.
If making ahead, prep zucchini boats and mac separately, then stuff and bake before serving.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were perfect for a busy Monday night. Kids loved them!”
⭐️⭐️⭐️⭐️ “Tasty but I added extra seasoning for more flavor.”
⭐️⭐️⭐️⭐️⭐️ “Brilliant idea for leftover mac and cheese. Husband-approved!”
⭐️⭐️⭐️⭐️ “A bit bland on its own—next time I’ll add bacon.”
⭐️⭐️⭐️⭐️⭐️ “Quick, easy, and everyone went back for seconds. Keeper recipe!”
Printable Recipe
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Mac & Cheese Stuffed Zucchini
These Mac & Cheese Stuffed Zucchini boats are a genius twist on comfort food, combining creamy, cheesy macaroni with tender roasted zucchini for a wholesome, family-friendly meal or side dish that’s perfect for busy weeknights.
Ingredients
- 4 medium zucchini
- 2 cups cooked macaroni and cheese (homemade or boxed)
- ½ cup shredded cheddar cheese (optional, for topping)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Special Tools: Baking sheet, spoon for scooping
Instructions
- Preheat your oven to 375°F (190°C).
- Slice zucchini in half lengthwise and scoop out the seeds, creating a boat shape.
- Drizzle with olive oil, sprinkle with salt and pepper, and place cut side up on a baking sheet.
- Fill each zucchini half generously with mac and cheese.
- Sprinkle shredded cheddar on top if desired.
- Bake for 20–25 minutes until the zucchini is tender and the cheese is bubbly.
- Remove from oven and let cool slightly before serving.
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