2 ratings

Macaroni and Cheese Stuffed Vegetable Boats

Hearty zucchini is a perfect vehicle for creamy mac and cheese
Macaroni and Cheese Stuffed Vegetable Boats
Courtesy of McCormick

This flavor-packed and creamy pasta is spooned into hollowed out zucchini boats for a delicious and healthy dish. You can also try this with any kind of squash and even bell peppers. 

Recipe courtesy of McCormick


  • 1 Cup chicken stock, unsalted
  • 1 1/2 Cup small shell pasta
  • 4 medium zucchini
  • 1 Cup lowfat 2% evaporated milk
  • 1 Teaspoon yellow mustard
  • 1 Tablespoon flour
  • 1/2 Teaspoon basil leaves, dried
  • 1/2 Teaspoon oregano leaves, dried
  • 1/8 Teaspoon ground black pepper
  • 1 1/2 Cup finely shredded sharp Cheddar cheese, divided
  • 1/4 Cup panko bread crumbs


Preheat oven to 350°F.

Pour stock into medium saucepan.

Add water to fill pan 3/4 full.

Bring to boil on medium-high heat.

Add pasta; cook 8 to 10 minutes or until tender, stirring occasionally.

Drain and rinse pasta.

Meanwhile, halve the zucchini or tomatoes lengthwise.

Using a small spoon to scoop out small amount of flesh and seeds.

Place vegetables in 11x7-inch pan sprayed with no stick cooking spray.

Set aside.

Heat milk in medium saucepan on medium heat.

Stir in mustard with wire whisk.

Add flour, basil, oregano and pepper; whisk until well blended.

Cook and stir 1 minute or until thickened.

Add 1 cup of the cheese; stir until smooth.

Stir in cooked pasta.

Spoon pasta into vegetable boats, mounding as needed.

Sprinkle with remaining 1/2 cup cheese then Panko.

Bake, uncovered, 30 minutes or until vegetable boats are tender.