Zucchini Mac & Cheese

Zucchini Mac & Cheese

This is a recipe that was inspired by English chef, Hugh Fearnley-Whittingstall.

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Zucchini Mac & Cheese

Total Time 40 minutes minutes

Servings 2 people

Ingredients

• 4 zucchini sliced finely
• 1-2 cloves garlic crushed (optional)
• 4 tablespoons cream
• 150 g short pasta
• 2 handful melting cheese
• salad leaves to serve

Metric - US Customary

Instructions

• Preheat your oven to 180C (350F). Bring a pot of water for the pasta to boil.
• Heat a little olive oil on a medium heat in a large frying pan. Add zucchini and cook until the zucchini are super soft and reduced. 10-15 minutes.
• Meanwhile, boil pasta according to the packet timing. Drain.
• Add garlic to the zucchini (if using) and cook for about 30 seconds. Remove pan from the heat and toss in the pasta, cream and half the cheese.
• Divide the mixture between 2 x 2cup oven proof dishes. Top with remaining cheese and pop in the oven for 15-20 minutes or until everything is hot and the cheese has melted.
• Serve with salad leaves on the side.

Variations

short on time: just cook the zucchini and pasta separately then combine everything in the pan until warm and serve without baking.

carnivore – brown some bacon, chorizo or crumbled pork sausages and toss in with the pasta.

more substantial / carb lovers – serve with garlic bread.

different cheese – I use a combo of emmental, gruyere and parmesan but cheddar, mozzarella and swiss cheese are also good.

vegan / dairy-free – just toss the garlicky zucchini through the cooked pasta with a little extra olive oil. And serve with finely grated brazil nuts and a handful of mint or basil leaves on top.

healthier / more veg – replace some or all of the pasta with steamed chopped cauliflower OR add peas or beans to the zucchini. Serve with fresh mint on top.

different veg – the zucchini are pretty special here because they cook down and concentrate in flavour but you could use asparagus, broccoli, peas, red bell peppers (capsicum) or cauliflower.

gluten-free – use GF pasta (I did) or replace the pasta with steamed chopped cauliflower. OR serve soft zucchini with grilled fish and lemon.

Waste Avoidance Strategy

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

garlic – pantry in the dark or a brown paper bag to prevent sprouting.

cream – freeze it or use for another meal.

pasta – keep it in the pantry.

cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they wont go slimey.

Prepare Ahead

Yes! Just cook as per the recipe but keep the salad separately. Leftovers will keep in the fridge for 2 weeks or can be frozen.