Filled Zucchini With Bulgur and Vegetables

Baked zucchini stuffed with onion, carrots and cheesy bulgur makes for an easy and flavorful vegetarian dish.


  • 2 zucchinis
  • 1 tiny onion
  • 1 carrot
  • 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


  1. Preheat oven to 340°F.
  2. Wash the zucchinis, and cut them into roughly even slices, about 1 1/2 inches in length. Hollow out the slices using a spoon.
  3. 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.
  4. Season the zucchini slices with salt and pepper, then fill with the bulgur stuffing. Top with more Parmesan and bake for 10 minutes.