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Herbed Bulgar Stuffed Zucchini

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


  • 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


  • 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.


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