Rice and grains
Zucchini with Bulgur (Stuffed)
Zucchini with bulgur follows the same idea as traditional stuffed zucchini, but the filling relies on bulgur, chickpeas, mint, and tomatoes instead of rice and meat. A great option for dieting since bulgur provides fullness with fewer calories.
Total time135 min
Prep65 min
Cook70 min
Yield4 servings
DifficultyHard
ReviewsNo public ratings yet
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Recipe tags
Rice and grainsLevantVegetarianVeganDairy freeNut freeEgg free
Recipe story
Zucchini with bulgur is a popular, very healthy dish for dieting because it is low in calories and provides a feeling of fullness.
Ingredients
- 1 kg zucchini
- 1/2 cup coarse bulgur
- 1/4 cup cooked chickpeas, half-done
- 1 small onion, finely chopped
- 1 tomato, diced
- Fresh mint
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- Salt
- 1/4 cup vegetable oil or ghee, as desired
- 2 tbsp tomato paste
- For stuffed zucchini with rice and meat, see: Zucchini and Stuffed Grape Leaves
Method
- Wash the bulgur well and drain it.
- Add the tomatoes and chopped onion, the half-cooked chickpeas, chopped mint, cumin, salt, and pepper, and stir.
- In a skillet, heat the oil or ghee until hot, then pour it over the bulgur mixture and stir.
- Set the filling aside. Hollow out the zucchini, wash them, and drain.
- Stuff the zucchini with the bulgur mixture until each is filled to the top without pressing the filling inward, unlike rice-and-meat stuffing.
- Place the zucchini in a pot and cover them with water, adding two tablespoons of tomato paste and a pinch of salt.
- When the broth boils, reduce the heat and leave the pot on low heat until the zucchini are cooked.
- Note: We recommend using oil rather than ghee and reducing the quantity for those following a diet.
- To make zucchini stuffed with rice and meat, here is the link: Kousa and stuffed grape leaves
Notes and serving ideas
- Zucchini and Stuffed Grape Leaves
