Find recipes by ingredients you already have. Confirm your food, choose your time and equipment, and turn dinner ideas into a meal with our AI recipe generator.
01Confirm ingredients02Apply hard filters03Cook step by step
01
Your kitchen
Add ingredients from a photo or type them manually.
The photo is used once for recognition and is not stored by Kitchen Fridge.
02
Cooking filters
We apply allergies as a hard exclusion.
03
Your best matches
0 recipe matches
The database is checked first; any missing unique recipes are then completed from unused ingredient combinations.
Recipe image is temporarily unavailableSaved image, when available
Recipe details
Andouille and Grana Padano Stuffed Zucchini with Rotini
Zucchini halves filled with rotini, browned andouille, tomato sauce, onion, and aged cheeses, baked until tender and bubbling. A dinner idea with ingredients and cooking steps in one place.
≈ 153 kcal/100 g · ≈ 360 kcal/serving
50 minMediumOther
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.
Dry rotini egg-durum pasta, smooth, no filling70 g
Cooked and smoked andouille link, chilled, natural casing56 g
Aged grated Grana Padano25 g
Grated Parmesan25 g
Large zucchini, halved lengthwise250 g
Yellow onion, diced75 g
Plain tomato sauce120 ml
Olive oil15 ml
Dried oregano1 g
Black pepper0.5 g
Salt0.7 g
Cookware and utensils
Oven
Medium pot
Baking dish
Skillet
Chef’s knife
Cutting board
Spoon
Foil
Directions
01
Preheat the oven to 400°F.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
400°F / 200°C
02
Boil the rotini in salted water until just tender.
Products
Dry rotini egg-durum pasta, smooth, no filling — 70 g; Salt — 0.7 g
Action
Boil
Time
9 min
Temperature
Boiling water
03
Drain the rotini.
Products
Dry rotini egg-durum pasta, smooth, no filling — 70 g
Action
Drain
Time
1 min
Temperature
—
04
Scoop the zucchini centers into a bowl, leaving sturdy shells.
Products
Large zucchini, halved lengthwise — 250 g
Action
Scoop
Time
3 min
Temperature
—
05
Brush the zucchini shells with olive oil.
Products
Large zucchini, halved lengthwise — 250 g; Olive oil — 15 ml
Action
Brush
Time
1 min
Temperature
—
06
Dice the andouille link.
Products
Cooked and smoked andouille link, chilled, natural casing — 56 g
Action
Dice
Time
2 min
Temperature
—
07
Sauté the onion and diced andouille in a skillet.
Products
Yellow onion, diced — 75 g; Cooked and smoked andouille link, chilled, natural casing — 56 g
Action
Sauté
Time
5 min
Temperature
Medium heat
08
Stir the rotini, zucchini centers, tomato sauce, oregano, pepper, Grana Padano, and Parmesan into the skillet.
Products
Dry rotini egg-durum pasta, smooth, no filling — 70 g; Large zucchini, halved lengthwise — 250 g; Plain tomato sauce — 120 ml; Dried oregano — 1 g; Black pepper — 0.5 g; Aged grated Grana Padano — 25 g; Grated Parmesan — 25 g
Action
Stir
Time
2 min
Temperature
Medium heat
09
Fill the zucchini shells with the rotini mixture.
Products
Large zucchini, halved lengthwise — 250 g; Dry rotini egg-durum pasta, smooth, no filling — 70 g
Action
Fill
Time
3 min
Temperature
—
10
Cover the baking dish with foil.
Products
No products at this step
Action
Cover
Time
1 min
Temperature
—
11
Bake the stuffed zucchini until tender.
Products
Large zucchini, halved lengthwise — 250 g
Action
Bake
Time
12 min
Temperature
400°F / 200°C
12
Remove the foil and bake until the filling bubbles and reaches 165°F internally.
Products
Dry rotini egg-durum pasta, smooth, no filling — 70 g; Cooked and smoked andouille link, chilled, natural casing — 56 g; Aged grated Grana Padano — 25 g; Grated Parmesan — 25 g
Action
Finish
Time
3 min
Temperature
400°F / 200°C; filling 165°F / 74°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
