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Posted on October 20, 2011 | 11 Comments

Last week, I flew to New York to cook on stage for Cooking Light magazine’s Supper Club, a dinner gala at the Time Life building.  The magazine named me their “Healthy Cook of the Year” last October at the Taste of Atlanta based on original recipes, a cooking video I submitted, and a live cook-off.  My two original recipes were Afghani-Style Squash with Curried Kale and Apples and a pasta-free version of Macaroni and Cheese.  Can you guess which one was more popular?

If your eyes blurred out most of the words in that last paragraph and homed in on “mac and cheese,” you’d be like many people I’ve talked to who are eager to find a lighter version of this favorite comfort food.  (And like the judges at the Taste of Atlanta who awarded me $10,000 for the recipe!)  So this year, Cooking Light invited me to the Supper Club dinner to share my Zucchini Mac and Cheese–nicknamed “Mac-less Mac and Cheese” by Cooking Light Chef Allison Fishman–with about 200 guests.  Each guest got to sample the recipe during the hors d’oeurves part of the evening.  As the sit-down dinner began, the energetic and entertaining Executive Chef Billy Strynkowski invited me on stage to demo my recipe to the world’s most encouraging dinner party guests.  The whole evening benefited breast cancer research via Susan G. Komen for the Cure.  A great evening and a great cause and also a pretty nifty gift bag.  With my new Vera Bradley reusable shopping bag, I’ll now be the trendiest person in the Whole Foods parking lot the next time I get hit by a car there.  (Yes, that happened.)

This recipe is broken out into a number of steps, but the premise is fairly simple.  Instead of boiling pasta, slice zucchini into matchsticks and saute them for two minutes.  Then add to your cheese sauce.  Really any mild vegetable could work (I call these “canvas vegetables” because they take on the flavor of whatever you add them too); eggplant, summer squash, spaghetti squash–my good friend Elizabeth over at Brooklyn Supper created a version with parsnips after I taunted her with samples of mine at the office!

I jazzed up this basic idea by including roasted tomatoes for sweetness and color–I mean, come on people, I was trying to win a contest, here–but feel free to simplify and leave them out.  While I definitely use real cheese in the recipe, I balance out the ooey-gooeyiness of gruyere with strong flavors like sharp cheddar and Parmesan.  This means I have to use less cheese overall for the same strong cheesy flavor of other cheese sauces.  Each serving has only about 1.5 ounces of cheese total (generally equivalent to a 1-inch cube of cheese).

My favorite part of this recipe is the puffed amaranth topping.  I avoid cooking with processed ingredients like white pasta and bread crumbs, so I wanted to come up with a crunchy topping that was wholesome.  I took inspiration from one of my culinary school instructors who rolled chocolate truffles in puffed amaranth!  Amaranth is a South American whole grain similar to quinoa; it’s tiny and high in protein and when placed over dry heat, it puffs up with air like popcorn.  Amaranth is like the Kourtney to quinoa’s Kim Kardashian–tinier, now getting more press on its own, and, in this case, somewhat of an airhead.  The puffed topping is entirely optional, but I think it’s a neat way to incorporate a true whole grain into this dish and it’s really fun to make!

Here’s the recipe you’ve all been waiting for: My 10 G’s Mac and Cheese.  I got distracted at the dinner and forgot to take a close-up photo of the finished recipe, so please accept this photo of me with a novelty check from last year’s competition in its place.

Zucchini Mac and Cheese with Puffed Amaranth Topping
Makes 6 one-cup servings

1 pint grape tomatoes, halved
3 tablespoons olive oil, divided
1/4 cup amaranth
2 garlic cloves, minced
pinch of red pepper flakes
3 medium zucchini, peeled and sliced on the diagonal into 1/4 inch disks, then sliced into matchsticks or batons–basically cut the zucchini into the approximate size of macaroni
1 tablespoon minced chives
2 tablespoons butter, melted
1 tablespoons grated Parmesan
salt and pepper to taste

For the cheese sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup of low-fat or nonfat milk
6 ounces of gruyere cheese
2 ounces of sharp white cheddar
pinch of grated nutmeg
salt and pepper to taste

special equipment: one-cup gratin dishes or oven-safe ramekins (optional)

1. Preheat oven to 400 degrees.

2. Take halved grape tomatoes, toss with 1 tablespoon of olive oil and pinch of salt and pepper. Place on baking sheet and roast in oven at 400 degress for 20 minutes. Let cool.

3. Preheat Broiler.

4. Meanwhile, to make the puffed amaranth topping, heat a large heavy-bottomed pot over high heat and put 1 tablespoon of amaranth in the pot and cover with a lid. The amaranth will begin to pop like popcorn. Swirl the pot around to evenly distribute the heat. When the popping begins to slow, after about 30 seconds, pour out onto a plate to cool. Removing amaranth before its finished popping prevents it from burning. Repeat 1 tablespoon at a time until all the amaranth is puffed. Set aside.

5. Melt the 2 tablespoons of butter for the cheese sauce in a large pot and stir in the 2 tablespoons of flour. Stir over low heat for 2 minutes, then add 3/4 cup of milk, stirring constantly with a whisk to avoid lumps. Add grated nutmeg, salt and pepper and sauce will begin to thicken.

6. While the sauce is thickening, heat a large skillet with the remaining 2 tablespoons of olive oil over medium heat. When the oil begins to shimmer, add garlic and red pepper flake and saute for 30 seconds. Turn up heat to medium-high at add the zucchini batons and saute for 2 minutes. The zucchini should still be firm and retain it’s shape.

7. Turn off heat on cheese sauce and stir in shredded gruyere and cheddar. When the cheese is incorporated, stir in the roasted tomatoes, sauteed zucchini and chives. Divide the mixture evenly into the 6 gratin dishes.

8. Mix 2 tablespoons of melted butter with the puffed amaranth and top each gratin dish with the mixture. Sprinkle 1 teaspoon of Parmesan on each dish and place under the broiler until the cheese melts and the topping crisps, about 2 – 5 minutes.

Photos courtesy of Danielle Seltzer at Cooking Light (top) and John Cordero (bottom).

This entry was posted in Comfort Food, Fall, Side dish, Vegetarian Entree, Whole Grains. Bookmark the permalink.

← Seared Bok Choy and Rice Noodles in a Light Coconut Broth

Golden Wild Rice Salad →

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