Bulgur with Creamy Zucchini Sauce

Course Main Dish
Servings 4 people


  • 2 lbs. zucchini cubed
  • 3 tbsp olive oil
  • 1 tbsp paprika
  • 1 cup sour cream
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 2 tbsp chopped dill
  • 2 tbsp chopped basil
  • 1 1/2 cups #3 course bulgur wheat 
  • 3 cups boiling water
  • salt and pepper to taste


  • Place bulgur in large ceramic bowl, top with boiling water. Cover with lid or plate and let stand for 20 minutes.
  • Preheat the oven to 400° F.
  • 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.
  • Meanwhile, place all of the sauce ingredients into a medium skillet, stir, and bring to a simmer. Turn off the heat.
  • Add the baked zucchini to the cream-sauce and mix.
  • Divide the bulgur between 4 bowls and pour a generous amount of the sauce over each. Garnish with chopped herbs, and enjoy!