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.

If you’ve never had stuffed zucchini before AKA fun, cute, delicious zucchini boats, consider this your sign to jump on the trend. This is actually my third recipe for zucchini boats on the site (try these Pesto Chicken Stuffed Zucchini Boats for the AK Dinner Party!) and WOW get ready to fall in love.

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