I found this yummy zucchini sauce from Tania Sheff of Cooktoria. It’s made with paprika-roasted zucchinis, sour cream, garlic,  fresh herbs, and it tastes great over bulgur wheat!  This sauce is very easy to make. Just mix the zucchini with oil and spices and place it in the oven. While the zucchini is baking, you can whip up the sauce.



  • 2 lbs. zucchini cubed
  • 3 tbsp. olive oil
  • 1 tbsp. paprika
  • salt and pepper to taste

For the Sauce:

  • 1 cup sour cream
  • 2 garlic cloves minced
  • 1 tbsp. tomato paste
  • 2 tbsp. chopped dill
  • 2 tbsp. chopped basil
  • salt to taste

For the Bulgur:


1. Place bulgur in large ceramic bowl, top with boiling water. Cover with lid or plate and let stand for 20 minutes.

2. Preheat the oven to 400° F.

3. Mix the zucchini with oil, paprika, salt, and pepper and spread onto a large non-stick baking tray. Bake for about 20 minutes, until soft and slightly browned.

5. Meanwhile, place all of the sauce ingredients into a medium skillet, stir, and bring to a simmer. Turn off the heat.

4. Add the baked zucchini to the cream-sauce and mix.

5. Divide the bulgur between 4 bowls and pour a generous amount of the sauce over each. Garnish with chopped herbs,and enjoy!