Zucchini Squash Mac and Cheese

So, if you’re still eating neon mac n’ cheese I’m not judging you because it gets the best of us sometimes, but I promise once you try this homemade healthier version you won’t go back! I hope you enjoy this zucchini squash mac and cheese as much as I do!

Total Time

45min

4.0

2 Ratings

Author: The Local Taste

Servings:

Ingredients

•

1.1 lb

Quinoa Pasta

•

3/4 cup

Parmesan Cheese , grated

•

3/4 cup

Gouda , grated

•

2/3 cup

Greek Yogurt

•

1 Tbsp

Olive Oil

•

Medium Zucchini

•

Medium Squash

•

to taste

Salt

•

to taste

Ground Black Pepper

•

4 Tbsp

Gluten Free Panko Breadcrumbs

•

1/2 cup

Water

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C). Cook Quinoa Pasta (1.1 lb) according to package's instructions.

While pasta is cooking, slice and quarter the Zucchini (1) and Squash (1) . Place sliced vegetables in a bowl. Grate the Parmesan Cheese (3/4 cup) and Gouda (3/4 cup) .

Coat zucchini and squash with Olive Oil (1 Tbsp) and toss. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) . Place vegetables in a skillet on medium heat and cook for approximately 5 minutes, until somewhat softened.

While vegetables are cooking, drain pasta and place back in a large pot at medium heat. Stir in Greek Yogurt (2/3 cup) , and a 1/2 cup each of grated Parmesan and gouda cheeses. Add Salt (to taste) and Ground Black Pepper (to taste) .

Stir pasta mixture and add in Water (1/2 cup) to thin out sauce a bit. Let cook at medium heat for about 3-4 minutes.

Combine pasta mixture and vegetable mixture together into a casserole dish. Top with Gluten Free Panko Breadcrumbs (4 Tbsp) and the remainder of Parmesan and gouda cheese.

Cook uncovered at 400 degrees F (200 degrees C) for 10-15 minutes or until slightly browned on top.

Enjoy!

Nutrition Per Serving

CALORIES

1512

FAT

53.2 g

PROTEIN

71.5 g

CARBS

197.1 g