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Here’s one way to get more veggies into picky eaters’ mouths: score and scoop out zucchini pulp, chop and cook it down with spices into a cream sauce, then incorporate it into good ol’ kid-approved mac & cheese.
To make the process as smooth as possible, the mac comes together in one fell swoop in just one single pot. Using an exact amount of salt, milk, and cream, there’s no need to drain away any pasta water: the elbows cook right in the dairy, turning the sauce silky smooth and perfectly creamy.
To punch in on flavors even more, add spicy pepper jack cheese alongside your yellow cheddar for some heat. If you’d rather it classically mild, just use more cheddar, or substitute in other melty cheeses great for mac: Gouda, Gruyère, or nutty-sweet Parm will all do great.
Once you've made a batch of these zucchini boats, leave us a comment and et us know down below how you liked it!
small yellow onion, finely chopped
Hot sauce, for serving (optional)