Zucchini With Vegetable And Bulgur Wheat Stuffing Recipe

Name: Zucchini With Vegetable And Bulgur Wheat Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb bulgur wheat, rinsed with cold water; 2-3 tbsp olive oil; 2 None tomatoes, finely diced; 3 sprigs fresh rosemary, needles removed from 2, 1 kept whole for garnish; 2 oz green olives, pitted and halved; 1 None small onion, peeled and finely chopped; 4 None zucchini, cut in 1/2 lengthwise and the seeds scooped out; 3 cups vegetable stock; 1 1/4 cup yogurt; 1 clove garlic, peeled and finely chopped; 4 sprigs fresh parsley, finely chopped

Servings: persons

1/4 lb bulgur wheat, rinsed with cold water
2-3 tbsp olive oil
2 None tomatoes, finely diced
3 sprigs fresh rosemary, needles removed from 2, 1 kept whole for garnish
2 oz green olives, pitted and halved
1 None small onion, peeled and finely chopped
4 None zucchini, cut in 1/2 lengthwise and the seeds scooped out
3 cups vegetable stock
1 1/4 cup yogurt
1 clove garlic, peeled and finely chopped
4 sprigs fresh parsley, finely chopped

1
Bring the bulgur wheat to a boil in 3/4 cup salted water and simmer over medium heat for about 7 mins, uncovered. Remove from the heat and stir in the olive oil. Stir in the tomatoes, rosemary needles, olives and onion.
2
Preheat the oven to 400u00b0F. Put the zucchini side by side in a roasting pan. Fill them with the bulgur mixture. Bring the stock to a boil then pour it into the pan. Put the remaining sprig of rosemary into the stock and bake for about 20 mins.
3
Meanwhile, mix the yogurt and garlic and season to taste. Stir in 3/4 of the parsley. Remove the zucchini from the oven and serve with a dollop of yogurt, sprinkled with parsley.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 lb bulgur wheat, rinsed with cold water, 2-3 tbsp olive oil, 2 None tomatoes, finely diced, 3 sprigs fresh rosemary, needles removed from 2, 1 kept whole for garnish, and more.

Yes, Zucchini With Vegetable And Bulgur Wheat Stuffing falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini With Vegetable And Bulgur Wheat Stuffing

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