Gluten-Free Mac And Cheese With Zucchini Noodles
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
23 mins
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Servings
4 Servings
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Calories
222 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Gluten-Free Mac And Cheese With Zucchini Noodles
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This quick and easy Gluten-Free Mac And Cheese with Zucchini Noodles uses Greek yogurt for a lighter twist while keeping it flavorful and satisfying.
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Ingredients
- salt
- 4 pounds large zucchini (or 6 medium, spiralized with the 3-millimeter blade) about 2 1/2 zucchini pre-spiralizing or 10 lightly packed cups post-spiralizing
- 1 1/2 cups grated Mozzarella cheese 5 ounces, lighted packed
- 3/4 cup Parmesan Cheese 2 ounces, grated
- 1/2 cup plain nonfat Greek yogurt
- 1/2 cup sun-dried tomatoes with Italian herbs not packed in oil
- 1 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- pepper
- fresh basil for garnish, if desired
Instructions
- Bring a large pot of salted water to a boil.
- Add in the zucchini noodles, breaking any really long noodles up as you add them to the pot (this makes it easier to mix with the cheese later) and cook just until tender, about 2-3 minutes.
- Pour the noodles into a colander, making sure to get all the water out of the pot. Place the pot back onto the stove and reduce the heat to medium-low.
- Really shake out the water from the zucchini noodles, and transfer them to a kitchen towel. Place another kitchen towel under them (so you have a double-layer of towels) and squeeze the top of the zucchini noodles, trying to get as much water out as you can. The water is hot, so don't directly grab the kitchen towel where the zucchini noodles are wrapped, as you could burn yourself.
- Transfer the zucchini noodles onto a layer of paper towel. Place another layer of paper towel on top and squeeze out any water, being careful not to burn yourself (you do need to work quickly, as the noodles need to stay hot). Repeat once more with another piece of paper towel, so that you've pressed the zucchini noodles out twice.
- Return the noodles to the pot over medium-low heat and stir in the mozzarella and Parmesan cheeses, a few handfuls at a time, adding more once the previous addition is melted. It might be a little bit clumpy, but that's normal and the Greek yogurt helps smooth it out in the next step.
- Once all the cheese is added and melted, stir in the Greek yogurt until well combined.
- Finally, stir in the sun-dried tomatoes, garlic salt, Italian seasoning, and a pinch of pepper.
- Garnish with fresh basil (if desired) and serve.
Notes
- *If you're tomatoes are really dry and tough, soak them in a small bowl of water until ready to use, to re-hydrate them.** Really try to get as much water out as you can, so you don't end up with soggy, watery mac and cheese!*** This mac and cheese is definitely best served immediately, but you can reheat it later if need be.
Nutrition Information
Show Details
Calories
222kcal
(11%)
Carbohydrates
5g
(2%)
Protein
17g
(34%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.003g
Cholesterol
51mg
(17%)
Sodium
1182mg
(49%)
Potassium
108mg
(3%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
456IU
(9%)
Vitamin C
0.01mg
(0%)
Calcium
414mg
(41%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 51mg | 17% |
| Sodium | 1182mg | 49% |
| Potassium | 108mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 414mg | 41% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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