Bulgur with Creamy Zucchini Sauce

  • 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

  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.

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

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

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

Main Dish