Southwest Mac & Cheeze Stuffed Zucchini is a delicious, hearty and kid-friendly dinner that will please kids and adults-alike! Also vegan and gluten-free!
Everything is better stuffed. Period.
So many of our recipes involve stuffing tasty food with more tasty food, that’s just the way we like it. For example, Stuffed Peppers, Stuffed Eggplant, Stuffed Mushrooms and now to today’s recipe, Stuffed Zucchini! My favorite part about stuffed anything is that you can get creative with it and pretty much fill anything you want with whatever you like. Sound’s like a win-win, right!?
Well today’s stuffed zucchini is unlike any traditional stuffed zucchini that you’ve probably ever seen before, it’s pretty darn epic and made extra easy and special with Amy’s Kitchen Rice Mac & Cheeze! If you’ve had Amy’s products before, you know how delicious and high quality they are, especially my favorite product which is this Vegan Mac & Cheeze. Don’t let the fact that this is vegan fool you, it tastes like actual macaroni and cheese and I like it even more!
Amy’s Kitchen asked us if we could make a recipes that focuses on fresh summer produce and using one of their amazing products for their current campaign #summerwithamys. Of course I had to go with the Mac & Cheeze to make a recipe and make something stuffed. Zucchini has to be our favorite summer veggie hands down so we chose to do a stuffed zucchini and make a southwestern Mac & Cheeze filling using Amy’s Mac & Cheeze, fresh tomatoes, corn, avocado and chili powder!
Southwest Mac & Cheeze Stuffed Zucchini
This stuffed zucchini is an amazing and healthy meatless dinner that is super easy to make thanks to Amy’s Kitchen Rice Mac & Cheeze. Any Mac & Cheese lovers will absolutely fall in love with this hearty, cheezy and crowd-pleasing dinner. It’s also vegan and gluten-free friendly!
This recipe will become your new favorite way to eat summer produce, I promise you!
- 2 containers Amy's Vegan Mac n' Cheese
- 3 large zucchini, sliced in half lengthwise
- 1 large tomato, finely chopped
- 1/2 cup cooked corn
- 1/2 avocado, cubed
- 1/2 tsp chili powder
- Preheat oven to 350. Cook Amy's Mac n' Cheese according to directions on package and add to a large bowl. Place zucchini on baking sheet and cook for 15-20 minutes, or slightly soft and let cool. scoop out as much flesh as possible from zucchini without breaking it. Combine tomato, corn, avocado and chili powder in a small bowl and add to cooked pasta, stir well. Spoon filling into zucchini without over-stuffing (you may have extra filling if your zucchini are smaller) and bake for 20-25 minutes.
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“This post is sponsored by Amy’s Kitchen as part of their #summerwithamys campaign. All opinions stated are my own.”
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Questions of the day!
What’s your favorite “stuffed” food?
What’s your favorite summer produce?