Bulgur Casserole with Summer Squash

  • 1 1/2 cups water
  • 1/4 tsp. freshly ground black pepper
  • 1 cup #2 medium or #3 coarse bulgur
  • Grated peel of 1 large lemon
  • 1 tbsp. olive oil
  • 2 tbsp. fresh lemon juice
  • 3 medium shallots (peeled and minced)
  • 1 can (14 oz.) low-sodium tomatoes
  • 1 medium clove garlic (peeled and minced)
  • 1/4 cup finely chopped parsley
  • 1 small zucchini (cut into a tiny dice)
  • 1/4 cup finely shredded low-fat mozzarella
  • 2 tsp. dried basil (crushed)
  1. In a medium saucepan, bring the water to a boil. Stir in the bulgur, reduce heat to medium and cook, covered, for 10 minutes. Stir occasionally, Transfer to a medium-size bowl. In a medium-size skillet, heat olive over medium-high heat. Add shallots, garlic, zucchini, yellow squash, basil and pepper. Sauté for 3 minutes and add to the bulgur. Stir in lemon peel and juice. Drain tomatoes, reserving the liquid. Break up tomatoes into coarse chunks and stir into the bulgur with 1/4 cup of the reserved tomato liquid, add parsley and transfer to a baking dish. Sprinkle the top of the casserole with mozzarella; bake at 325 degrees for 25 minutes. Serve immediately.