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Recipe details
Tomato-Parmesan Ruffled Lasagne Stuffed Zucchini
Zucchini halves are filled with pre-cooked fresh ruffled lasagne, white beans, garlic and Parmesan, then baked in crushed tomatoes until the shells are tender and the filling is hot. A dinner idea with ingredients and cooking steps in one place.
≈ 302 kcal/100 g · ≈ 342 kcal/serving
48 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in90 g · three sheets, each about 10 x 15 cm and 1 mm thick
ripe tomatoes, crushed200 g
Parmesan, finely grated20 g
one medium zucchini, halved lengthwise and hollowed150 g
cooked white beans, drained70 g
olive oil20 ml
water for boiling pasta1,000 ml
garlic, minced3 g
fine salt2 g
Cookware and utensils
small saucepan
covered skillet
baking dish
cutting board and knife
spoon
Directions
01
Bring the water to a boil in the saucepan and add 1 g of the salt.
Products
water for boiling pasta — 1,000 ml; fine salt — 2 g
Action
boil
Time
5 min
Temperature
boiling water
02
Cook the fresh lasagne sheets for about 3 minutes until pliable but not mushy.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in — 90 g · three sheets, each about 10 x 15 cm and 1 mm thick
Action
cook
Time
3 min
Temperature
boiling water
03
Drain the sheets and cool them for 2 minutes on the cutting board.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in — 90 g · three sheets, each about 10 x 15 cm and 1 mm thick
Action
cool
Time
2 min
Temperature
warm
04
Halve the zucchini lengthwise and scoop out the soft center, leaving shells about 1 cm thick.
Products
one medium zucchini, halved lengthwise and hollowed — 150 g
Action
hollow
Time
4 min
Temperature
raw
05
Chop the cooked lasagne into pieces about 2 cm wide.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in — 90 g · three sheets, each about 10 x 15 cm and 1 mm thick
Action
chop
Time
3 min
Temperature
warm
06
Mix the chopped pasta, white beans, half of the Parmesan, garlic and the remaining salt in a bowl.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in — 90 g · three sheets, each about 10 x 15 cm and 1 mm thick; cooked white beans, drained — 70 g; Parmesan, finely grated — 20 g; garlic, minced — 3 g; fine salt — 2 g
Action
mix
Time
3 min
Temperature
room temperature
07
Spread the crushed tomatoes and olive oil in the baking dish.
Products
ripe tomatoes, crushed — 200 g; olive oil — 20 ml
Action
spread
Time
2 min
Temperature
room temperature
08
Fill both zucchini shells with the pasta mixture and place them in the tomato sauce.
Products
one medium zucchini, halved lengthwise and hollowed — 150 g; fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in — 90 g · three sheets, each about 10 x 15 cm and 1 mm thick; cooked white beans, drained — 70 g
Action
fill
Time
3 min
Temperature
raw assembly
09
Cover the baking dish and bake at 190°C/375°F for 20 minutes.
Products
one medium zucchini, halved lengthwise and hollowed — 150 g; ripe tomatoes, crushed — 200 g; fresh ruffled lasagne, durum-wheat semolina, no filling, 3 sheets, each about 4 x 6 in — 90 g · three sheets, each about 10 x 15 cm and 1 mm thick; cooked white beans, drained — 70 g; olive oil — 20 ml
Action
bake
Time
20 min
Temperature
oven at 190°C/375°F
10
Uncover the dish, sprinkle the remaining Parmesan over the zucchini, and bake for 3 minutes more.
Products
Parmesan, finely grated — 20 g
Action
finish
Time
3 min
Temperature
oven at 190°C/375°F; filling at least 74°C/165°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
