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

Cook Time 30 mins
Total Time 30 mins
Course Main Dish
Servings 4 People

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • Carefully slice zucchini in half lengthwise. Use a spoon and gently remove zucchini seeds. Then stuff with the filling.
  • Line a baking sheet with a silpat or parchment, spray with oil and load up the zucchini. Bake in 425 oven for 25 minutes.

Notes

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

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