Each year, we watch our gardens slowly grow, filling the soiled borders of each bed. We take note of the first flower, the first nub of fruit on the vine. Then, seemingly within days, we’re so overwhelmed with zucchini, tomatoes, summer squash, and cucumbers that we scramble to find recipes, buy enough canning jars, beg friends to take bags of vegetables. Deep Breath. We’re here to help. Tiring of zucchini boats? Can you think of no more combinations to stuff the hollowed out squash that crowds every inch of counterspace? Enter Zucchini Mac and Cheese.
Mmm. Cheese. Plus – those kids of yours that (you) are anxious to get back to school? They’re going to love this and not even realize that they’re loving their veggies, too. What are you waiting for? Let’s amp up this mac ‘n’ cheese, zucchini style!
Way Better Zucchini Mac and Cheese
8 ounces uncooked elbow pasta
1 tablespoon olive oil
1 medium zucchini, sliced and quartered
1 medium yellow summer squash, sliced and quartered
2/3 cup Greek yogurt
1/2 cup milk
1/2 cup grated parmesan cheese
1/2 cup grated gouda cheese
1 teaspoon dried Italian seasoning
salt and pepper, to taste
1/4 cup grated parmesan cheese
1/4 cup grated gouda cheese
1/4 cup crushed Way Better Snacks Simply Sunny Multi-Grain Tortilla Chips
Following directions on package, cook pasta and drain.
While pasta is cooking, heat oil in a skillet over medium-high heat. Add sliced zucchini to skillet and cook until tender. Season with salt and pepper.
In a small sauce pan over medium heat mix together Greek yogurt, milk, cheeses, Italian seasoning and salt and pepper until cheese has melted into sauce.
Combine pasta and cooked vegetables together. Pour cheese sauce over pasta mixture and stir until evenly coated with sauce. Pour into a casserole dish.
Mix together topping ingredients then sprinkle over pasta. Bake uncovered in a preheated 400 degrees F for 15 to 18 minutes or until lightly browned on top.