Mac And Cheese Stuffed Fried Zucchini
Cooking time45 min
This Mac and cheese stuffed fried zucchini recipe teaches you how to prepare a crazy dish with great taste. First of all, bring a big pot of salted water to boil.
Pasta should be boiled until al-dente.
The next step is to drain.
Four tablespoons butter need to be melted over medium heat using the same pot.
The flour must be whisked in.
Heat has to be reduced to medium-low.
Cook for 1 minute.
Stir once or twice to prevent burning.
Whisk in the milk and reduce heat to medium high.
The mixture should be brought to boil for 2 to 3 minutes until the sauce thickens.
You have to keep on stirring.
You must remove from heat and stir in cayenne, salt, pepper, mustard powder and cheese.
Stir well to allow the cheese to melt completely.
Pasta must be stirred in and transfer to the prepared baking dish.
The Mac and cheese should be covered and refrigerated 1 to 2 hours or overnight.
Parmesan cheese, pepper, salt, flour and breadcrumbs should be tossed together in a bowl or a shallow pie plate.
Egg must be whisked together in another plate.
A baking sheet needs to be lined with parchment paper.
The next step is to place the zucchini rounds in stacks of two.
One zucchini round must be grabbed and the, scoop out about 1 tablespoon of Mac and cheese.
Mac and cheese must be placed on top of the bottom round.
Then, add the top round like you do a sandwich.
Push down on top slice of zucchini in a slight manner to secure the Mac and cheese in between the slices.
You have to place on the baking sheet and the process must be repeated with the remaining slices of zucchini. (There is no need to use all Mac and cheese).
Take one zucchini sandwich using your hands and dip it into the eggs.
When the zucchini is coated with egg, use a toothpick needs to be stuck through the middle to hold everything in place.
Then, it should be dipped in the breadcrumb mixture to make it fully coated.
Place it back on the baking sheet.
This process must be repeated until all sandwiches have been breaded.
The try must be placed in the fridge for 30 minutes.
Heat the oil in a heavy bottom high sided pot or skillet to 350 Degrees Fahrenheit.
When the oil turns hot, take the zucchini from the fridge and place it in the oil. (You have to place only a few at a time).
You should fry for 1 or 2 minutes.
Flip throughout the cooking process.
Then, you can remove with a slotted spoon.
Drain using paper towels.
Repeat the process with the remaining zucchini sandwich.
- Flour -1/4 cup.
- Elbow pasta – 1 pound.
- Warm milk – 2-3/4 cups.
- Unsalted butter – 4 tablespoons.
- Sharp cheddar cheese - 2-1/2 cups. (It should be shredded).
- Havarti cheese – 1- 1/4 cups. (It should be shredded).
- Fontina cheese – 1 cup. (It must be shredded; you can add 1/4 cup if you want).
- Pepper – 1/2 teaspoon.
- Salt -1/4 teaspoon.
- Cayenne pepper – 1/4 teaspoon.
- Mustard powder – 1/4 teaspoon.
- Panko bread crumbs – 1-1/2 cups.
- Flour –2 tablespoons.
- Freshly grated parmesan cheese – 1- 1/3 cups.
- Salt and pepper – 1/2 teaspoon.
- Beaten eggs- 3 nos.
- Medium zucchini – 3 nos. (They must be sliced into 1/4-inch pounds)