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Gluten Free Mac and Cheese with Zucchini Noodles

This quick and easy gluten free mac and cheese uses zucchini noodles and Greek yogurt to keep it light, healthy, low carb and protein packed!  It's the perfect healthy comfort food that's only 250 calories!

Course Dinner, lunch, Main Course
Cuisine American
Keyword gluten free dinners, healthy mac and cheese, kid friendly, low carb, protein, zucchini noodles
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 Servings

Ingredients

  • 4 lbs Large zucchinis or 6 Medium spiralized with the 3mm blade (about 2 1/2 zucchini pre-spiralizing or 10 lightly packed cups post-spiralizing)
  • Salt
  • 1 1/2 Cups Grated Mozzarella cheese lighted packed (5 oz)
  • 3/4 Cup Parmesan cheese grated (2 oz)
  • 1/2 Cup Plain non-fat Greek yogurt
  • 1/2 Cup Sun-dried tomatoes with Italian herbs * not packed in oil
  • 1 tsp Garlic salt
  • 1 tsp Italian seasoning
  • Pepper
  • Fresh basil for garnish

Instructions

  1. Bring a LARGE pot of salted water to a boil.
  2. 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.
  3. Pour the noodles into a colander, making sure to get all of the water out of the pot. Place the pot back onto the stove and reduce the heat to medium-low.
  4. REALLY shake out the water from the zucchini noodles and then transfer them to a kitchen towel. Place another kitchen towel under (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.
  5. Then, 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.**
  6. Transfer the noodles back to the pot on medium low heat and stir in the cheese, a few handfuls at a time. Add more cheese once the previous addition is melted. It might be a little bit globby, but that's normal and the Greek yogurt helps smooth it once.
  7. Once all the cheese is added and melted, stir in the Greek yogurt until well combined.
  8. Finally, stir in the sun-dried tomatoes, garlic salt, Italian seasoning and a pinch of pepper.
  9. Garnish with fresh basil (if desired) and devour IMMEDIATELY. ***

Recipe Notes

*If you're tomatoes are really dry and tough, soak them in a small bowl of water until ready to use, to re-hydrate them.
** Really try to get as much water out as you can, so you don't end up with soggy, watery mac and cheese!
*** These mac and cheese is definitely best served immediately, but you can reheat it later if need be.