I love mac ‘n cheese, but pasta doesn’t fit into my low carb lifestyle. I’ve tried popular faux low carb mac ‘n cheese recipes using cauliflower, but the strong flavor of cauliflower makes it less like mac ‘n cheese and more like cauliflower with cheese sauce. With the abundance of zucchini from my mom’s garden, I decided to try lightly steamed zucchini instead. It turned out great; I made it so many times over the past few weeks I’ve lost track of the number of zucchinis I’ve eaten. Once I added diced mushrooms with the zucchini and it was just as good. I tried a variety of high fiber flours as thickener for the cheese sauce and lupin is my favorite, but others work, too.
5-6 cups zucchini or summer squash, diced small
4 oz sharp cheddar, shredded or diced small
2 oz cream cheese
1/2 cup liquid (water, broth, plant milk, heavy cream + water, etc.)
1 Tbs butter
1 Tbs high fiber flour (lupin flour, coconut flour, oat fiber, potato fiber, etc.)
1 tsp salt, divided
1/4 tsp black pepper
1/4 tsp granulated garlic (optional)
Add zucchini and 1/2 tsp salt to a microwave safe bowl, cover, and cook on high for 3-4 minutes until partially cooked, but still toothsome. Set aside. In a medium saucepot, melt butter on medium-low heat. Add flour, 1/2 tsp salt, pepper, and garlic and stir until well-combined. Add liquid and stir until lumps disappear. Add cream cheese and allow to melt into the sauce, about 3-5 minutes. Stir sauce once cream cheese is melted and add cheddar cheese. Stir until cheese is melted. Drain liquid from zucchini and add zucchini to the cheese sauce. Stir until well-combined and heated through. Remove from heat and serve.