Macaroni and Cheese Stuffed Vegetable Boats

Now you can enjoy a cheesy pasta made healthier without the addition of heavy cream or butter. The pasta is cooked in a flavorful unsalted broth and the cheese sauce is made with evaporated lowfat milk and no added salt. And a much more manageable serving size is tucked into hollowed out zucchini or tomatoes.

Serves: 4
Serving Size: 2 vegetable boats
20 mins Prep time 45 mins Cook time
20 mins Prep time
45 mins Cook time
  • Preheat oven to 350°F. Pour stock into medium saucepan. Add water to fill pan 3/4 full. Bring to boil on medium-high heat. Add pasta; cook 8 to 10 minutes or until tender, stirring occasionally. Drain and rinse pasta.

  • Meanwhile, halve the zucchini or tomatoes lengthwise. Using a small spoon to scoop out small amount of flesh and seeds. Place vegetables in 11x7-inch pan sprayed with no stick cooking spray. Set aside.

  • Heat milk in medium saucepan on medium heat. Stir in mustard with wire whisk. Add flour, basil, oregano and pepper; whisk until well blended. Cook and stir 1 minute or until thickened. Add 1 cup of the cheese; stir until smooth. Stir in cooked pasta. Spoon pasta into vegetable boats, mounding as needed. Sprinkle with remaining 1/2 cup cheese then panko.

  • Bake, uncovered, 30 minutes or until vegetable boats are tender.

Cooking tip


Nutrition information

(Amount per serving)

  • 432Calories: 432Cholesterol: 48mg
  • Sodium: 404mgProtein: 22g
  • Total Fat: 16gSaturated Fat: 9g
  • Fiber: 4gCarbohydrate: 50g