Filled Zucchini With Bulgur and VegetablesFilled Zucchini With Bulgur and Vegetables
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Baked zucchini stuffed with onion, carrots and cheesy bulgur makes for an easy and flavorful vegetarian dish.
1 tiny onion
1 garlic clove
3 1/2 ounces cherry tomatoes
1 fresh chili
1/2 cup bulgur
1/2 cup vegetable broth/water
1/2 cup Parmesan cheese
Parsley and oregano
Salt and pepper
Preheat oven to 340°F.
Wash the zucchinis, and cut them into roughly even slices, about 1 1/2 inches in length. Hollow out the slices using a spoon.
Dice onions, garlic and carrot into fine pieces and sauté them in olive oil. Halve the cherry tomatoes, chop the chili pepper into small bits and put them in a pot along with the bulgur and broth. Bring to a boil, then add Parmesan cheese, parsley and oregano.
Season the zucchini slices with salt and pepper, then fill with the bulgur stuffing. Top with more Parmesan and bake for 10 minutes.
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