Buffalo Mac and Cheese Stuffed Zucchini Boats

Savory and delicious buffalo mac and cheese stuffed zucchini with a crispy panko breadcrumb topping. These mac and cheese zucchini boats are easy to make, protein-packed, and such a fun way to use up summer zucchini! Choose your buffalo spice level and enjoy the perfect weeknight meal.

Ingredients:

For the zucchini boats:

Olive oil

4 medium zucchini, sliced in half lengthwise (look for zucchini that is similar in size)

Freshly ground salt and pepper

For the buffalo mac and cheese:

8 ounces dry elbow noodles

2 tablespoons salted butter

¼ cup all purpose flour (or sub whole wheat or GF all purpose flour)

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 3/4 cups unsweetened cashew milk, almond milk or regular milk

6 oz sharp cheddar cheese (about 1 ½ heaping cup shredded sharp cheddar cheese off the block)

Freshly ground salt and pepper, to taste

1/2 cup medium to hot buffalo sauce

For topping:

1/2 cup shredded cheddar cheese

1/2 cup panko breadcrumbs

1 tablespoon melted butter

For garnish:

Sliced green onion