Zucchini Bacon Mac and Cheese

Zucchini Bacon Mac and Cheese – after 2 recipes involving zucchini that I just posted, you knew that zucchini mac and cheese was coming!


  • 2 tablespoons olive oil
  • 2 regular size zucchinis, sliced
  • 3 garlic cloves, minced
  • 12 oz elbow pasta (for gluten free version, use Tinkyada brown rice elbow pasta)
  • 1 cup half and half
  • 1 cup cheddar cheese, shredded
  • 1 cup Parmesan cheese, freshly grated
  • 12 bacon slices, chopped


  1. Heat olive oil in a large skillet on medium-high heat. Add sliced zucchini and minced garlic and saute for about 5-7 minutes, occasionally stirring, until zucchini softens and browns a bit, uncovered. Midway through cooking, season with salt.
  2. Cook elbow pasta al dente, then rinse with cold water to stop cooking. This is done because you will continue cooking the pasta once you add in cream sauce - and at that point pasta will reach the ideal texture.
  3. Get full recipe==>>juliasalbum.com