Bulgur-Stuffed Zucchini







A recipe from the cuisine, allowed in a / diet.

This bulgur-stuffed zucchini is light and vegetarian which makes it perfect for a late dinner in the summer. Bulgur gives a heartier texture to the veggie stuffing. And nothing’s stopping you to add some cheesiness to it by including grated parmesan into the mixture.

Nutritional Chart

Calories: 275 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 14 g
  • 11 g
  • 32 g

Ingredients Needed for Bulgur-Stuffed Zucchini

2 medium zucchini
1 tablespoon vegetable oil
1 small red onion, diced
2 small carrots, diced
3 ounces of cherry tomatoes, quartered
1 red chili, chopped
1 tablespoon fresh parsley, chopped
1 cup bulgur
2 teaspoons of dried oregano
1 cup vegetable stock
2 garlic cloves, crushed
¾ cup parmesan, grated
1 tablespoon olive oil

How to Make Bulgur-Stuffed Zucchini

  1. Place the zucchinis on the work surface and chop off their ends. Cut them into 3 – 4 pieces.
  2. Scoop out most of the pulp from each piece of zucchini. Set aside.
  3. Heat the vegetable oil in a skillet over low heat and add the onion. Cook for 30 seconds.
  4. Add the carrots, the scooped zucchini pulp, cherry tomatoes, red chili, parsley, bulgur, dried oregano, and vegetable stock. Season with salt and pepper and stir for up to 1 minute.
  5. Add the crushed garlic and stir it in. Add 1/2 cup of parmesan and stir it in. Cook and stir for 5 – 10 minutes, until the bulgur absorbs the liquid.
  6. Place the scooped out zucchini pieces into a baking dish. Stuff them with the cooked bulgur mixture. If some of it still remains, add it to the dish.
  7. Top with the remaining grated parmesan and the olive oil. Bake for 25 minutes at 360⁰F/180⁰C.

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