Stuffed Zucchini with Herbed Bulgar

Bulgur is made out of several different wheats, which makes it a good source of plant based protein, so your body stays healthy thanks to dietary fibers.

Herbed Bulgar Stuffed Zucchini

  • 2 zucchini (medium sized)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper (fresh)
  • 1/3 cup Bulgar (cooked and cooled)
  • 1 Tomato (chopped)
  • 1/4 cup parsley and dill (mixed and chopped)
  • 2 Tablespoon chopped walnuts
  • 1 clove garlic (minced)
  • 2 Tablespoon extra virgin olive oil
  1. In a small sauce pan bring stock or water to a boil, add 1/2 teaspoon salt and then the bulgar. Cover, cook 5 minutes on medium low heat. Turn off the heat and let sit for 5 minutes. Fluff with fork and check to be sure all cooking liquid is gone.
  2. Using a medium sized mixing bowl, add the chopped garlic, tomato, nuts, salt, pepper, herbs, and olive oil. Add the cooled bulgar and mix well.
  3. Carefully slice zucchini in half lengthwise. Use a spoon and gently remove zucchini seeds. Then stuff with the filling.
  4. Line a baking sheet with a silpat or parchment, spray with oil and load up the zucchini. Bake in 425 oven for 25 minutes.

Tools Necessary-
Cutting board
Paring knife
Measuring spoons
Baking sheet
Parchment or Silpat
Medium-sized bowl
Spatula or spoon
Sauce Pan

Main Dish

Roasted Garlic

Roasted Garlic

Roasted Garlic

  • 4 heads garlic
  • 1/4 teaspoon black pepper (fresh ground)
  • 8 stalks thyme (fresh sprigs)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon salt (course sea )
  1. Preheat the oven to 350°F.
  2. Make either one big piece of foil that will hold all of the garlic cloves, or you can wrap them individually. If you wrap them individually, then make four square sheets of aluminum foil.
  3. Coat the bottom of the foil with a 1 teaspoon of olive oil and rub with your hands. This makes the food not stick to the foil when cooking is done.
  4. Remove any loose paper from the garlic heads. Then cut about 1/3 way down from the top of the garlic head and open keeping everything in the top together.
  5. Sprinkle the open flesh of the garlic with salt and fresh pepper. Then drizzle olive oil over both halves. Then top with two sprigs of thyme each, wrap the heads if you are doing it individually. If making one big cooking envelope, wrap up the garlic.
  6. Cook in oven for 45 minutes. Remove from oven and allow to cool for 10 minutes, then open up the package(s). The garlic will become soft and squeezable. Take a section of the head of garlic and slather it on bread, crackers, or raw fresh vegetables of your choice.
Italian, Vegetarian