Zucchini Cacio e Pepe Mac & Cheese
vegetarian
Cacio e pepe style mac and cheese with lots of summer zucchini and yellow squash!
There is nothing I love more than summer produce, and summer squash has to be one of my top favorites of all time! I love incorporating zucchini and yellow squash into my recipes all summer long because they are so versatile and give each recipe so much added freshness and a crunch that I love.
This mac & cheese is a cacio e pepe style mac & cheese. The main cheese it uses is parmesan so it’s a little sharp and it has tons of black pepper which is my favorite. The added zucchini and yellow squash gives the mac & cheese some extra bite that I love and sneaks in so many nutrients which is great if you’re serving this for children!
Here are the Ingredients for this Zucchini Cacio e Pepe Mac & Cheese:
Produce - Zucchini, Yellow Squash
Seasonings - Salt, Black Pepper
Pantry - Pasta Shells, Flour
Dairy - Butter, Milk, Parmesan
Zucchini Cacio e Pepe Mac & Cheese
Ingredients
- 8 oz pasta shells
- 1 cup zucchini, shredded (about 2 small zucchini)
- 1/2 cup yellow squash, shredded (about 1 small yellow squash)
- 2 tbsp butter
- 1 tbsp cracked black pepper
- 1/4 cup flour
- 2 cups low fat milk
- 1 tsp salt
- 1 1/2 cup grated parmesan
Instructions
- Cook pasta according to package directions.
- After shredding the zucchini and squash, lay out flat on a paper towel and sprinkle salt over top. Let it sit while you start to make the mac and cheese sauce. Before using, make sure to squeeze out all the excess water.
- Melt the butter and toast the black pepper in it for a couple minutes. Add in the flour a little at a time, whisking until the rue forms.
- Slowly add in the milk a 1/2 cup at a time while whisking. Wait for sauce to thicken back up before adding in the rest of the milk.
- Mix in the parmesan cheese and shredded zucchini.
- When pasta is cooked, add cooked shells into the sauce and stir. Serve with more parmesan and black pepper!
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