Go Back
–+ servings
Made entirely in one pot, this zucchini mac and cheese is rich, creamy, and packed with tons of shredded zucchini that no one will even notice!
Add to Collection
Print Pin
No ratings yet

One Pot Zucchini Mac and Cheese

Made entirely in one pot, this zucchini mac and cheese is rich, creamy, and packed with tons of shredded zucchini that no one will even notice!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 352kcal

Ingredients

Parmesan Basil Breadcrumbs

  • 1 tablespoon unsalted butter
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh basil

Zucchini Mac and Cheese

  • 2 medium zucchinis, shredded on large holes of box grater
  • 2 tablespoons unsalted butter
  • 1 small shallot, minced
  • 2 medium cloves garlic, minced
  • 1-1/2 cups 2% or skim milk
  • 2/3 cup heavy whipping cream
  • 3 cups vegetable broth (or chicken broth if non-vegetarian)
  • 1 lb pasta (cavatappi, elbow, penne, etc)
  • 1-1/2 cups shredded cheddar cheese
  • 1-1/2 cups shredded pepper jack cheese
  • Salt and pepper to taste

Instructions

Parmesan Basil Breadcrumbs

  • In a large Dutch oven or skillet over medium heat, melt butter. Add breadcrumbs and stir around pan 2-3 minutes until a light golden brown. Remove from heat and toss in Parmesan and basil. Transfer to a small bowl and set aside.

Zucchini Mac and Cheese

  • Place shredded zucchini in the center of a kitchen towel. Gather up edges of towel and squeeze tightly to drain water from zucchini. Set squeezed zucchini aside.
  • Heat same pot you used for the breadcrumbs over over medium-high heat. Add butter and swirl to coat bottom of pan. Add shallot and cook 2-3 minutes until translucent. Add garlic and cook 1 additional minute until fragrant.
  • Add milk, heavy cream, vegetable broth, pasta, and shredded zucchini to pot and bring to a simmer over medium-high heat. Reduce heat to medium-low, and allow to cook 8-10 minutes, stirring frequently until most of liquid is evaporated and pasta is tender.
  • Remove mac and cheese from heat and stir in cheeses until melted. Season mac and cheese with salt and pepper to taste and top with breadcrumbs for serving. Serve warm and enjoy!

Notes

Storing Instructions
Store mac and cheese in refrigerator up 6 days.

Nutrition

Serving: 8 oz mac and cheese | Calories: 352kcal | Carbohydrates: 23.9g | Protein: 15.4g | Fat: 21.8g | Saturated Fat: 13.5g | Cholesterol: 91mg | Potassium: 188mg | Fiber: 0.5g | Sugar: 2g | Calcium: 313mg | Iron: 1mg