Zucchini Mac ‘n’ Cheese

This twist on the traditional Mac ‘n’ Cheese has loads of hidden veggies to fuel your family. It will also bulk it out making it a very budget friendly meal. Any vegetables can be used or tinned tuna can be added to pack a protein punch. Leftovers are perfect for the lunchbox.


2 cups macaroni
1 carrot, grated
2 mediuum zucchinis, grated
4 mushrooms, diced
1 1/2 cups ricotta cheese
1 cup low fat cheese, grated
1/4 cup olive oil
5 eggs
1 cup self raising flour
1 tsp salt
1/2 cup low fat cheese, grated (for top)
Optional ingredients – tuna, parsley, any grated vegetable, precooked broccoli or cauliflower


Cook pasta according to directions.
Put pasta, carrot, zucchini, mushrooms, ricotta, 1 cup grated cheese, oil, eggs, flour and salt into a large mixing bowl.
Spoon mixture into a baking dish and sprinkle with remaining cheese.
Bake in moderate oven for 40 minutes or until golden.
Allow to cool then serve.

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