This simple recipe for zucchini mac and cheese only has 8 ingredients and can be a main dish or a side.
Using zucchini for macaroni in a macaroni and cheese dish is a great way to use up zucchini, get more veggies in, make a low-carb pasta, or just change things up.
These cupcakes can also be done in a casserole dish. Which sometimes makes clean up much easier. I hate cleaning cupcake tins. I think I need to spring for some of these pretty soon.
But until then, either line the cupcake pan or make sure to oil, butter, or spray with non-stick cooking spray.
Ingredients
2 cups shredded zucchini - drained**1 cup milk
1 tsp dry mustard
1 egg
1/2 cup sliced green onions
salt and pepper to taste
1 1/2 cups shredded cheese
Directions
Preheat oven to 350 degrees.Line cupcake tins with paper cups or slather them with something.
In a medium bowl, add the milk, mustard powder, salt, pepper, and whisk in the egg and green onions.
Mix in the drained zucchini.
Add all but 1/4 cup of the shredded cheese and mix well.
Place in the cupcake tins.
Top each cupcake with some of the remaining shredded cheese.
Bake for `20-25 minutes.
** - If you do not drain the zucchini it will be very watery and them your cupcakes will be watery. I have learned this the hard way.
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