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Categories:
boiling water zucchini olive oil onion ground cumin garlic Feta cheese currants fresh mint parsley lemon juice salt pepper
Viewed: 8 - Published at: 8 years agoIngredients
- 3/4 cup uncooked bulgur
- 3/4 cup boiling water
- 6 small zucchini (about 1 1/2 pounds)
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/4 teaspoon ground cumin
- 2 garlic cloves, minced
- 3/4 cup (3 ounces) finely crumbled feta cheese
- 1/4 cup dried currants
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh parsley
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Method
- Combine bulgur and boiling water in a bowl; stir well. Cover and let stand 30 minutes.
- Preheat oven to 375°.
- Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell, and set shells aside. Chop pulp to measure 1 1/2 cups.
- Heat oil in a large nonstick skillet over medium heat. Add 1 1/2 cups zucchini pulp, onion, cumin, and garlic; saute 1 minute. Add bulgur, cheese, and next 6 ingredients (cheese through pepper); stir well.
- Spoon 1/3 cup bulgur mixture into each zucchini shell, and place in a 13 x 9-inch baking dish. Cover and bake at 375° for 25 minutes.
- Note: To make a Zucchini-Bulgur Bake, replace zucchini pulp with 1 1/2 cups peeled, chopped zucchini. Spoon bulgur mixture into a 1-quart casserole instead of shells. Cover and bake at 375° for 25 minutes.
