This dish was inspired by a vendor at my local farmer's market who was selling zucchini and remarked that shredded zucchini makes an excellent substitute for macaroni in any macaroni and cheese recipe. I modified my creamy macaroni and cheese recipe to take advantage of this advice, and found it to be a very tasty low sodium meal.

2 servings: 167 mg. sodium per serving

1 Tablespoon healthy oil
1/4 cup chopped onion
10 ounces thinly shredded zucchini (about 12 ounces whole zucchini, tough ends cut off before shredding)
1/4 cup milk (1% fat)
1 teaspoon low sodium Dijon mustard
1/4 teaspoon black pepper
Pinch (1/16 teaspoon) salt
Two drops hot pepper sauce
2 ounces grated Swiss cheese

Cooking Instructions

1. Heat oil over medium low heat in a 9-inch skillet. Add onion. Cook until onion is tender, about 5 minutes.

2. Turn heat up closer to medium. Add shredded zucchini. Stir to combine. Cook, stirring often, until zucchini is tender, about 10 minutes.

3. Turn heat down to low. Add milk and next 4 ingredients, one ingredient at a time, stirring to combine with each addition.

4. Add cheese, a very small amount at a time. Cook, stirring constantly, until each addition of cheese is completely melted. When the last bit of cheese is melted, stir several times to combine. Heat through for several minutes. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds