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.
I (like most kids) grew up loving mac and cheese. It was what my mother made for us on Friday nights, and we pretty much looked forward to it all week. Especially with a side of her famous meatloaf. Though my love for mac and cheese hasn’t faded, as a health-conscious adult, it’s not something I indulge in regularly. All those carbs and cheese are good for the soul, but not exactly easy on the waistline.
That’s not to say there aren’t ways to recreate that iconic dish, giving it a fresher, more wholesome makeover. Take this gluten-free recipe, made with zucchini noodles, for example. No heaviness here. Just tender strands of zucchini coated in a creamy sauce made with mozzarella, Parmesan, and protein-rich Greek yogurt. Add some zingy sun-dried tomatoes for color and brightness, plus a dash of Italian seasoning for aromatic goodness, and you’ve got a winning dish you can feel good about serving to your family. Bet they’ll love it just as much as the classic!
Is This Gluten-Free Mac And Cheese With Zucchini Noodles Healthy?
Yes! This recipe is packed with nutrient-rich zucchini, a low-calorie vegetable high in fiber and vitamins C and A. Instead of traditional pasta, spiralized zucchini keeps it light while still providing plenty of texture. The combination of mozzarella, Parmesan, and Greek yogurt adds protein, calcium, and creaminess without excessive fat, and sun-dried tomatoes bring a punch of flavor without the need for extra oil—look for varieties that are dry-packed or packed in water.
Those who are vegan or lactose intolerant can replace the dairy with plant-based options.
Make It Your Own
While this dish is perfect in all its delicious simplicity, there are plenty of ways to tweak it and make it your own. One of my favorite additions is adding in a protein such as shredded chicken, diced ham, sautéed shrimp, or even a handful of cannellini beans. Love heat? Stir in a diced red chili or a teaspoon of cayenne pepper. You can also try experimenting with different cheeses. Grated Comté, Emmental, and even a smoky Gouda are all excellent choices. Instead of sun-dried tomatoes, you could also add chopped black olives. And why not increase the veggie content by tossing in some baby spinach, roasted red peppers, or broccoli florets? This dish lends itself to plenty of variations!
How Do I Store Leftovers?
Zoodle mac and cheese is best enjoyed fresh, but if you have leftovers, proper storage is key. Keep them in an airtight container in the fridge for 2-3 days. When reheating, use a skillet over low heat or microwave in short intervals, covered with a damp paper towel to absorb excess moisture. Freezing isn’t ideal—zoodles can get too mushy and release too much liquid when thawed.
Serving Suggestions
I like keeping it light and serving this zucchini noodle mac and cheese with Garlic Shrimp, or going for a more classic comfort food vibe with BBQ Meatballs or Meatballs And Gravy.
Zucchini is one of my favorite vegetables because it’s so versatile and easy to incorporate into so many dishes, like Zucchini Corn Fritters, Zucchini Parmesan, and even Chocolate Zucchini Bread.
Recipe
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.
Tips & Notes:
** 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 Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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