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

Baked Zucchini Fries

Baked Zucchini Fries

Wedged zucchini dusted then coated in Panko bread crumbs; baked until crunchy, golden brown. These are a great alternative to potato fries with less than half the carbs and calories!

Now a days, people are looking for alternatives to french fries. Once you master the techniques in this recipe, move on to other baked vegetables.

  • 3 zucchini (medium to large )
  • 2 eggs
  • 1/2 cup Panko bread crumbs
  • 2 tablespoons Parmesan cheese (grated)
  • 1 tablespoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper (freshly ground)
  1. Pre-heat oven to 425⁰F. Spray a cookie sheet or line it with a Silmat. Set aside.
  2. Cut zucchini into long thick cuts just like steak fries. Sprinkle with salt and pepper.
  3. In a medium bowl, break the eggs. Beat the eggs using a small whisk or fork. Season with parmesan cheese, powdered garlic, parsley, oregano, paprika. Blend well.
  4. In a second medium bowl, put in the panko bread crumbs or other breadcrumb mix.
  5. Take the zucchini, and dip into the egg mixture, then place in the bread crumb mixture. Coat the entire zucchini stick with bread crumbs then place on the cookie sheet. Repeat until all fries are made.
  6. Cook in middle rack in the oven for 12-16 minutes or until the fries are golden brown. Remove from the oven and let cook for at least 3 minutes.

Tools Necessary-

  • Cutting Board
  • Whisk
  • Wooden Spoon
  • Measuring cups and
  • spoons
  • 2 Medium bowls
  • Chef’s Knife
  • Cookie sheet
Appetizer, Snack, Vegetable