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RECIPE
10 INGREDIENTS8 STEPS45min

Zucchini Squash Mac and Cheese

4.0
2 Ratings
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!
Zucchini Squash Mac and Cheese Recipe | SideChef
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!
The Local Taste
Lindsay is a Nashville based food blogger. She is inspired by local foods and healthy vegetarian recipes.
https://www.sidechef.com/
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Fulfilled by
The Local Taste
Lindsay is a Nashville based food blogger. She is inspired by local foods and healthy vegetarian recipes.
https://www.sidechef.com/
45min
Total Time
$6.06
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1.1 lb
Quinoa Pasta
3/4 cup
3/4 cup
Gouda , grated
2/3 cup
1 Tbsp
1
Medium  Zucchini
1
Medium  Squash
to taste
Salt and Pepper
1/4 cup
Gluten Free Panko Breadcrumbs
1/2 cup
Water
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Nutrition Per Serving

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CALORIES
1515
FAT
53.4 g
PROTEIN
71.5 g
CARBS
197.1 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C). Cook Quinoa Pasta (1.1 lb) according to package's instructions.
Step 2
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) .
Step 3
Coat zucchini and squash with Olive Oil (1 Tbsp) and toss. Sprinkle with Salt and Pepper (to taste) . Place vegetables in a skillet on medium heat and cook for approximately 5 minutes, until somewhat softened.
Step 4
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 and Pepper (to taste) .
Step 5
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.
Step 6
Combine pasta mixture and vegetable mixture together into a casserole dish. Top with Gluten Free Panko Breadcrumbs (1/4 cup) and the remainder of Parmesan and gouda cheese.
Step 7
Cook uncovered at 400 degrees F (200 degrees C) for 10-15 minutes or until slightly browned on top.
Step 8
Enjoy!
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Nutrition Per Serving
Calories
1515
% Daily Value*
Fat
53.4 g
68%
Saturated Fat
19.9 g
99%
Trans Fat
0.0 g
--
Cholesterol
110.3 mg
37%
Carbohydrates
197.1 g
72%
Fiber
21.0 g
75%
Sugars
9.5 g
--
Protein
71.5 g
143%
Sodium
990.3 mg
43%
Vitamin D
0.5 µg
2%
Calcium
1020.8 mg
79%
Iron
22.9 mg
127%
Potassium
826.3 mg
18%
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