Zucchini with bulgur is a popular, very healthy dish for dieting because it is low in calories and provides a feeling of fullness.

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

Rinse the bulgur well and drain it
To it add the tomato, chopped onion, half-cooked chickpeas, chopped mint, cumin, salt, and pepper, and mix
In a skillet, heat the oil or ghee until very hot, then pour over the bulgur mixture and mix
Set the stuffing aside, hull the zucchini and rinse them well
Stuff the zucchini with the bulgur filling until the pods are full, without forcing it inward (different from rice-and-meat filling)
Place the zucchini in a pot and cover with water, add two tablespoons tomato paste and a pinch of salt
When the broth boils, reduce heat and simmer until the zucchini are tender

Note: It is recommended to use oil instead of ghee and reduce quantities for those on a diet.

Zucchini with bulgur recipe by a chef and friend of Shou Tabkhin Today:

Click the name Um Taha to visit her page on our site and enjoy her delicious recipes

#Recipes #Rice #Bulgur #HealthyFood #DietFood #ShouTabkhinToday

Zucchini with Bulgur (Stuffed)

Prep checklist