Zucchini Italian Macaroni

Zucchini Italian Macaroni (A Seat at the Table)

I wouldn’t say I’m particularly creative in the kitchen.  I usually have a recipe and make some changes as I go, but I haven’t mastered the skill of assembling a meal out of the random items in my kitchen.  But since I had some leftover filling from the Italian Zucchini Boats, I had to get a little creative.  So I cooked up some whole wheat macaroni, added some cheese and extra zucchini and voila, a delicious new dish.  This actually paired great with the zucchini boats, so when I had leftovers of both I could just combine them to make a full meal.

Do you have any go-to recipes that you re-invent into new meals?

Zucchini Italian Macaroni

Serves 8

  • 1 pkg (about 12 oz) whole wheat macaroni
  • about 1/3 the filling from Italian Stuffed Zucchini Boats
  • 1 small zucchini, thinly sliced
  • 1 can diced tomatoes
  • 2 cups shredded mozzarella cheese
  • salt and pepper, to taste

Bring a large pot of water to boil and cook the macaroni according to the package directions.

In a large pan, combine the leftover filling from the Italian Stuffed Zucchini Boats with the thinly sliced zucchini, sauté until the zucchini softens.  Add the diced tomatoes and heat through.  Season with salt and pepper to taste.

When the pasta is done cooking, drain, reserving about 1 cup of the cooking water.  Combine the macaroni, cooking water, zucchini mixture, and cheese.  Mix well.  Taste and season as needed.

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