Zucchini & feta macaroni!

I've noticed several different broccoli mac & cheese recipes pop up on Pinterest lately, and thought I'd give one a go... only to find that the broccoli in my fridge had passed its prime. So I dug through my crisper drawers looking for the next best thing, and found something even better!

Zucchini.


I love zucchini. I could eat it for nearly every meal and never tire of it. It is so versatile and delicious. And so that is how, armed with the contents of my kitchen, I set out to create a somewhat-healthier mac & cheese today.

Zucchini & feta mac & cheese


8 oz. pasta, uncooked
2 small zucchini, chopped
1 oz. feta
2 oz. shredded colby jack
1/4 c. nonfat milk
1 tsp. ground mustard
Worchestershire sauce
garlic powder


Bring a pot of salted water to a boil, and dump pasta in. Top with a double boiler or colander, and steam zucchini while pasta is cooking. (8 minutes.) Drain pasta, but do not rinse. Return pasta to pot, and dump in zucchini. Mix mustard and milk together, and pour over pasta. Toss in cheeses, garlic powder to taste, and a few shakes of Worchestershire sauce. Mix until combined. Top with cracked black pepper and serve!