Mac and Cheese Stuffed Fried Zucchini
Try to choose zucchini that is not very large. If you have a big one the middle gets watery and does not work as well with this. Smaller size zucchinis are best.
Try to choose zucchini that is not very large. If you have a big one the middle gets watery and does not work as well with this. Smaller size zucchinis are best.
- 1/4 teaspoon salt
- 2 tablespoons flour
- 1/2 teaspoon pepper
- 1/4 cup flour
- 1/2 teaspoon salt and pepper
- 1/4 teaspoon cayenne pepper
- toothpicks
- 4 tablespoons unsalted butter
- 1/4 teaspoon mustard powder
- 1 pound elbow pasta
- 2 3/4 cups warm milk (i used 2%)
- 1 1/3 cups freshly grated parmesan cheese
- 1 1/2 cups panko bread crumbs
- 3 eggs (beaten)
- 1 cup fontina cheese (shredded (add an extra 1/4 cup...
- 1 1/4 cups havarti cheese (shredded)
- 2 1/2 cups sharp cheddar cheese (shredded)
- 3 medium zucchini (sliced into 1/4 rounds*)
- Carbohydrate 17.8046820812724 g
- Cholesterol 23.7739901430556 mg
- Fat 4.31142859336538 g
- Fiber 0.317670446150323 g
- Protein 5.20528931205449 g
- Saturated Fat 2.32119780926325 g
- Serving Size 1 1 -30 FRIED MAC AND CHEESE STUFFED ZUCCHINI SAMMIES (36g)
- Sodium 145.684969892415 mg
- Sugar 17.4870116351221 g
- Trans Fat 0.445111881350106 g
- Calories 131 calories
Step-by-step
- Bring a large pot of salted water to a boil. Boil the pasta until al-dente. Drain.
- In the same pot you boiled the pasta in, melt the 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and let cook/bubble for 1 minute, stirring once or twice to avoid burning. Gradually whisk in the milk and raise the heat up to medium-high. Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all the cheese, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted. Stir in the pasta and transfer to the prepared baking dish. Cover the mac and cheese and refrigerate 1-2 hours or overnight.
- In a shallow pie plate or bowl, toss together the parmesan cheese, bread crumbs, flour, salt and pepper. In another separate bowl whisk together the eggs.
- Line a baking sheet with parchment paper. Place your zucchini rounds in stacks of two. Grab one zucchini round, now scoop out about 1 tablespoon of mac and cheese, place the mac and cheese on top of the bottom round. Now add the top round like you would a sandwich. You want the mac and cheese to just fit inside the rounds. Push down slightly on the top slice of zucchini to secure the mac and cheese in between the slices. Place on the baking sheet and repeat with the remaining slices of zucchini. You will not use all of the mac and cheese.
- Using your hands grab one zucchini sandwich at a time and dip it into the eggs. Make sure to coat the sandwich fully in eggs. It's gonna slip all over the place, but just do your best. Once the zucchini is coated in egg, stick a toothpick through the middle to secure everything in place. Dip the zucchini through the bread crumb mixture until completely coated all around. Make sure the mac and cheese that is not covered by zucchini gets coated as well. Place back on the baking sheet and repeat the process until all the zucchini sandwiches have been breaded. Place the tray in the fridge while you heat the oil. If it is hot in your kitchen and the mac and cheese seems warm, keep the zucchini in the fridge until the mac and cheese is firm again, about 30 minutes.
- Heat a few inches of oil (enough to submerge the zucchini's) in a heavy bottom high sided skillet or pot to 350 degrees F.
- Once hot, remove the zucchini's from the fridge and place only a few at a time in the oil. Fry for 1-2 minutes, flipping throughout cooking if needed. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining zucchini sandwich. Eat while hot!
Mac and Cheese Stuffed Fried Zucchini: A Comfort Food Adventure
As a busy mom, I'm always looking for quick and delicious meals that the whole family will enjoy. This Mac and Cheese Stuffed Fried Zucchini recipe has become a weekly staple in our household. It’s a fun twist on classic comfort food, offering a delightful combination of creamy mac and cheese and crispy fried zucchini. The best part? It's surprisingly easy to make!
The key to this recipe lies in using smaller zucchini. Larger ones tend to get watery in the middle, affecting the overall texture. I usually pick up a bunch of smaller zucchini at the farmer's market – they're usually the freshest and tastiest. Preparing the mac and cheese is straightforward; I typically make a large batch and use it for several meals throughout the week. The creamy, cheesy filling is the perfect complement to the crispy, golden-brown zucchini exterior. The breadcrumb coating adds a satisfying crunch that elevates the dish.
The frying process might seem daunting, but it’s actually quite simple. Just make sure your oil is at the right temperature and don't overcrowd the pan. Frying in batches ensures even cooking and perfect golden-brown results. The result is a delightful combination of textures and flavors – the creamy, cheesy interior contrasts beautifully with the crispy, crunchy exterior. This recipe is perfect for a weeknight dinner, a fun weekend appetizer, or a unique addition to your next potluck.
Beyond the Recipe: This dish is incredibly versatile. Feel free to experiment with different cheeses in the mac and cheese to create your own unique flavor profile. You can also add some spices to the breadcrumb mixture for an extra kick. Consider adding herbs like chives or parsley to your mac and cheese for extra freshness. I've even tried adding different types of breadcrumbs for a different texture.
Serving Suggestions: These Mac and Cheese Stuffed Fried Zucchini are fantastic on their own, but they also pair well with a variety of sides. A simple salad or some roasted vegetables complements the richness of the dish beautifully. A light and refreshing dipping sauce, like a zesty ranch or a creamy sriracha mayo, would also elevate the taste experience. A side of steamed green beans also balances the meal quite nicely.
Make it a Meal: Don’t stop at just the zucchini! This mac and cheese filling is incredibly versatile. You can use it to stuff other vegetables, such as bell peppers or mushrooms. Or, think beyond vegetables and use this as a filling for baked potatoes, or even as a topping for baked chicken. The possibilities are endless. This recipe truly shows how simple ingredients can combine to create a surprisingly exciting and flavorful dish.
Tips and Tricks:
- Zucchini Size Matters: Choose smaller zucchini for best results.
- Don't Overcrowd the Pan: Fry the zucchini in batches to ensure even cooking.
- Get Creative with Cheese: Experiment with different types of cheese to find your perfect blend.
- Make Ahead: You can prepare the mac and cheese and breadcrumb mixture ahead of time to save time.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
This Mac and Cheese Stuffed Fried Zucchini recipe is more than just a dish; it's a testament to the magic of simple ingredients and a little bit of creativity in the kitchen. It's a recipe that I constantly revisit, adapting it to suit my mood and the season. I hope you enjoy it as much as my family does!
