Go Back
+ servings
zucchini mac cheese

Baked Zucchini Mac & Cheese

Course: Main Course
Cuisine: American
Keyword: Zucchini noodles
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 472kcal
Author: Angela Coleby
A low carb version of classic mac & cheese using zucchini noodles.
Print Recipe


  • 2 zucchini large
  • 2 cups Cheddar cheese grated
  • ½ cup cream, heavy
  • ½ cup butter, unsalted
  • 1 cup Mozzarella cheese grated
  • 4 oz cream cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup Parmesan cheese grated


  • Spiralize the zucchini and place in a colander over a bowl. Sprinkle with salt and let whilst you make the cheese sauce.
  • Melt the butter, cream cheese and cream in a large pan on a low heat.
  • Add the Cheddar & mozzarella cheese, garlic powder, mustard, salt and pepper.
  • Stir gently until the sauce is smooth.
  • Use paper towels to squeeze the water out of the zucchini
  • Add the zucchini to the sauce and gently mix it.
  • Remove the zucchini mixture and pour into a baking dish.
  • Top with the Parmesan cheese.
  • Bake for 20 minutes at 180C/350F degrees until the top is golden.


The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.


Serving: 1serving | Calories: 472kcal | Carbohydrates: 4.6g | Protein: 19g | Fat: 42g | Fiber: 0.6g