Zucchini with vegetable bulgur filling

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 100 g Bulgur
  • 7-10 Tbsp Salt
  • 2-3 TABLESPOONS Olive oil
  • 2 Tomatoes
  • 3 Branches of rosemary
  • 50 g pitted green olives
  • 1 small onion
  • 7-10 Tbsp Pepper
  • 4 Courgettes (about 200 g each)
  • 750 ml Vegetable broth
  • 1 Garlic clove
  • 300 g Whole milk yoghurt
  • 4 Stem(s) Parsley

Directions

  1. 1

    Put Bulgur in a sieve and rinse with cold water. Drain. Put Bulgur in 200 ml boiling salted water, bring to the boil and simmer over medium heat for about 7 minutes. Remove from the stove. Mix in olive oil

  2. 2

    Wash and finely dice the tomatoes. Wash the rosemary and shake dry. Set aside 1 sprig. Pluck the needles from 2 twigs and chop finely. Halve the olives. Peel onion and chop very finely

  3. 3

    Mix tomatoes, rosemary, olives and onion into the Bulgur. Season with salt and pepper. Clean and wash the zucchini, cut in half lengthwise, scrape out the seeds with a teaspoon. Place halves side by side on the fat pan of the oven and fill with the bulgur mixture. Bring the stock to the boil and pour on. Add 1 sprig of rosemary to the fat pan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes

  4. 4

    Peel garlic and chop very finely. Mix yoghurt and garlic. Season to taste with salt and pepper. Wash parsley, shake dry and chop finely. Stir 3/4 of the parsley into the yoghurt. Take the zucchini boats out of the oven, sprinkle a little bit of yoghurt and the rest of the parsley on plates

Nutrition Facts

KCAL
240 kcal
CARBS
24 g
FATS
11 g
PROTEINS
9 g