Summer is the perfect time to savor just-harvested zucchini. It’s peak season is June through late August. Zucchini, just like bulgur, it is high in fiber content and contributes to heart health. Zucchini is also rich in antioxidants and because of its ample vitamin A content, is said to support your vision and immune system.
Bulgur wheat provides various nutrients and is an especially good source of manganese, magnesium, iron and fiber.
This recipe from Tastemade bakes zucchini stuffed with onion, carrots and cheesy bulgur that makes an easy plant-based, flavorful vegetarian dish.
- 2 zucchinis
- 1 tiny onion
- 1 carrot
- 1 garlic clove
- 3 1/2 ounces cherry tomatoes
- 1 fresh chili
- 1/2 cup #1 fine uncooked bulgur wheat – buy bulgur wheat here
- 1/2 cup vegetable broth/water
- 1/2 cup Parmesan cheese
- Parsley and oregano
- Salt and pepper
- Preheat oven to 340°F.
- Wash the zucchinis, and cut them into roughly even slices, about 1 1/2 inches in length. Hollow out the slices using a spoon.
- Dice onions, garlic and carrot into fine pieces and sauté them in olive oil. Halve the cherry tomatoes, chop the chili pepper into small bits and put them in a pot along with the bulgur and broth. Bring to a boil, then add Parmesan cheese, parsley and oregano.
- Season the zucchini slices with salt and pepper, then fill with the bulgur stuffing.
- Top with more Parmesan and bake for 10 minutes.