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Stuffed Zucchini
Feel free to put anything you want in these, but I’ve found this recipe sneaks a lot of veggies into a meal in which they’d otherwise be scarce. These got an A+ at my table.


  • 3 large zucchini
  • 1 garlic clove, chopped
  • 2 cups macaroni
  • 1 cup part-skim mozzarella
  • 1 Tbsp butter, softened
  • ½ cup milk
  • A pinch of black pepper
  • 1 cup steamed broccoli


  1. Cook the macaroni in boiling water until soft; drain in a colander and set aside.
  2. Slice zucchini in half lengthwise and scoop out seeds with a spoon. Remove enough seeds and fruit to make a trough for the macaroni mixture.
  3. In a small saucepan, mix the butter, cheese, milk, and broccoli over medium heat. Use a whisk and break up the broccoli as small as you can in the cheese sauce.
  4. Stuff the zucchini with about ½ cup macaroni and pour ½ cup broccoli cheese sauce over the top.
  5. Bake in at 350° F for 12 minutes. You can prep more of these and freeze them for a later date.

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