Stuffed zucchini: with white bean and Greek-style pasta ragout
A vegan and delicious lunch!
The star of stuffed zucchini recipes is definitely using globe zucchini. I was tempted by four of these little spheres on the Lidl shelf. I saw them smiling at me and immediately knew I had to have them! At that point, I still didn’t know what I would make. I had never cooked them before. I didn’t want to stuff them with ground meat like everyone else does, so I made a meat-free recipe, with canned white beans as the protein source. For a slow-digesting carbohydrate, I chose my new favorite: kritharaki, also known as orzo pasta. I had previously used it in this recipe: One pot pasta: chicken and vegetable kritharaki pasta.
I was a little hesitant about the white beans at first, but when I tasted them in a creamy ragout with sautéed onions, I could only ask: why haven’t I done this before? By the way, the cream was vegan too – I bought oat cream at Lidl. It had the texture of real cream and no oat flavor. I think this ragout isn’t just great as a zucchini filling – it’s also delicious on its own with pasta.
Round zucchini vs. regular zucchini
The round zucchini caught my eye with its cute shape, but to be honest, I probably wouldn’t choose it next time. Its skin was a bit tougher than other varieties, and I don’t think it was completely fresh. It had a lot of seeds, so I couldn’t really use the inside for the filling and ended up discarding it.
So, if you’re making it as a centerpiece for a festive table, it can be a good choice because it looks attractive and special. But for an everyday lunch or dinner, regular zucchini is a better option.
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Vegetarian Lunch Ideas
If you follow a meat-free or vegetarian diet, you probably know the struggle: it’s hard to find fresh, exciting recipes. You’re tired of the same old fried mushrooms, restaurant options feel boring, and you’re running out of ideas for what to cook at home.
This recipe book brings new inspiration to your kitchen with vegetarian meals for every occasion.
Stuffed zucchini: with white bean and Greek-style pasta ragout
Ingredients
- 4 round zucchini – 1 piece prepared = 170 g (regular zucchini is also fine as a substitute)
- 400 g white beans (I used Freshona Cannellini white beans in a can, available at Lidl)
- 100 g Greek pasta (kritharaki, also known as orzo) (Available at DM, sometimes also at Lidl or Aldi.)
- 1 large red onion
- 200 ml oat cream (oat milk) I used the Vemondo brand available at Lidl.
- ½ bunch of dill
- 1 tablespoon olive oil
- 1 tablespoon oat flour
- 100 ml water
- salt
- ground black pepper
Instructions
- If you are using round zucchini: Wash the round zucchini thoroughly. It is worth cutting off the harder part at the bottom and the top, i.e. the stem. This can be discarded. Wash the zucchini. Cut off three-quarters of it, i.e. cut off the top. Then scoop out the inside with a spoon or a melon baller. I had zucchini that only had seeds inside. I threw these away. If there is zucchini flesh, it is worth mixing it into the ragout. I also scooped out the inside of the caps and filled them. If you are using plain zucchini:Cut off the stem of the zucchini, as it is not needed. Wash the zucchini and cut it in half lengthwise. Then scoop out the inside with a spoon or melon baller.
- Salt the hollowed-out zucchini thoroughly and rub the salt in by hand. Turn them upside down and let them rest for about 10 minutes.
- Finely chop the onion. Set aside.Finely chop the dill. Set aside.Drain the canned white beans. You won't need the liquid.Cook the pasta in salted water until al dente. Set aside.
- In a deep frying pan, drizzle some olive oil and sauté the onion. Sprinkle with a tablespoon of flour and toast it lightly. Pour in 100 ml of water and stir until it thickens. Add the oat cream and mix well. Season with salt and pepper.
- Add the drained white beans and finely chopped dill. Bring to a boil, then set aside half of the resulting ragout. You don't need to mix pasta into one half – it will be poured over the dish when serving. Mix the cooked pasta into the ragout remaining in the pan. The ragout is now ready.
- Place the zucchini on a baking sheet lined with parchment paper. You could also use a heatproof dish, but then you would need to add oil, which is not necessary this way. Spoon the bean and pasta filling into the hollowed-out zucchini. Place the zucchini tops next to them and spoon the filling into them as well. Cover the stuffed zucchini with aluminum foil.
- Bake in an oven preheated to 180°C or 350 °F (top and bottom heat with fan) for approx. 40 minutes, then remove the foil and bake until the top is crispy.
- When serving, place the zucchini with its cap on a plate. Spoon the filling without pasta next to it. Serve sprinkled with fresh dill.
Calories and macros
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