Zucchini Mac

We love zucchini.

And, from what I hear, many of you have it coming out of your ears right now.

Hopefully, this recipe will help.

It's cheesy.

And, filled with veggies and whole wheat!

I also reduced the fat in the recipe by eliminating the butter ... you'd never know the difference.

Zucchini Mac - Adapted from Eats Well with Others
{Print Recipe}

1 1/4 C milk
1/2 lb. whole wheat pasta
1 1/2 T white wheat flour
4 oz. Parmesan cheese, grated
4 oz. Extra Sharp Cheddar cheese, grated
1/4 C whole wheat bread crumbs
2 C shredded {and drained} zucchini

Begin by grating the cheese and zucchini.

When the zucchini is shredded, place it in a thin, clean kitchen towel and squeeze/ring as much water out of the zucchini as possible.  This is a really important step ... otherwise your mac and cheese will be watery... like the Great Lakes.  Then, season with salt and pepper.

Meanwhile, boil the pasta until just about done.  Drain.

Mix the zucchini, Parmesan cheese and pasta together in a large bowl.

Place the mixture in a lightly greased 9x9 inch glass baking dish.

To make the sauce, begin by combining flour and milk in a measuring cup.  Whisk until combined.

Then, pour the milk/flour mixture into a saucepan.

Heat, while stirring, until thick.

Remove from the heat and stir in the cheese.

When the cheese is melted, pour 2/3 of the cheese sauce over the pasta and zucchini.

Stir the sauce in with the noodles.

Then, pour the remaining cheese sauce over the top.

Sprinkle with whole wheat bread crumbs.

Bake at 400 {I made mine in the toaster oven} for 15ish minutes, until lightly browned and bubbly!

Enjoy!

This recipe is linked to:
Slightly Indulgent Tuesday
Tempt My Tummy Tuesday
Tuesday Tastes
URS
What's on Your Plate