Mac & Cheese Stuffed Zucchini
Using a paring knife, score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Finely chop zucchini pulp and set aside. Preheat...
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Cooking tools:
- Paring knife
- Pastry brush
- Baking dish
- Baking sheet
- Pot
- Spoon
- Wooden spoon
- Cutting board
- Chef's knife
- Oven
- Stove
- Measuring spoon
- Spatula
- Mixing bowl
Ingredients
- 4 large zucchini, halved lengthwise -
- 3 tbsp. butter, melted, divided -
- Kosher salt -
- Freshly ground black pepper -
- 1 small yellow onion, finely chopped -
- 4 cloves garlic, minced -
- 3/4 tsp. smoked paprika -
- 1/2 tsp. ground mustard -
- 1/4 tsp. cayenne -
- 1/4 tsp. freshly ground nutmeg -
- 6 oz. elbow macaroni -
- 2 1/4 c. whole milk -
- 1/4 c. heavy cream -
- 2 c. shredded sharp yellow cheddar -
- 1 c. pepper jack -
- Hot sauce, for serving (optional) -
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