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

1 serving

Energy: 337 calories

Protein: 12 grams

Carbohydrates: 43 grams

Fat: 12 grams