Zucchini Mac And Cheese
This mac and cheese recipe combines zucchini, pesto and cheese for a delicious and healthier take on a classic dish.
Equipment
- Blender
Ingredients
- 2 cups vegetable or chicken stock
- 4 zucchinis, stems removed
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 ounces jalapeno cheddar cheese, grated
- 1 cup milk or vegan milk (any kind of milk is fine)
- 4-5 tbsp basil pesto
- 3 cloves garlic
- 2 tbsp lemon
- your favorite pasta!
Instructions
- Place a large sauce pan or dutch oven over a burner and pour in chicken or vegetable broth. Cut the zucchini into about 1/4 inch medallions, removing the stems, and place them in the pan/pot.
- Bring broth to a boil and simmer, stirring and flipping the medallions frequently, until they are very soft. This takes about 20 minutes. If you have a lid, place it over to quicken the process.
- Once this is done, let it cool for a few minutes, then add the zucchinis and broth to the blender. Toss in lemon juice, garlic, salt, pepper, pesto and milk. Blend until a smooth sauce is formed.
- Pour the sauce over the cooked pasta, then toss in the grated jalapeno cheese. Stir until completely melted, and serve! Option to garnish with parsley, basil and/or crushed peppercorns.
Notes
Tips:
- This dish does very well as a great 'left overs' lunch!
- I recommend serving this with sausage if you eat meat, for a boost of protein!
Nutrition
Calories: 482kcalCarbohydrates: 37gProtein: 22gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 1168mgPotassium: 735mgFiber: 3gSugar: 11gVitamin A: 1614IUVitamin C: 40mgCalcium: 544mgIron: 1mg
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