Bulgur (also: burghul) Stuffed Zucchini with Garlic and Herbs

(for 6 servings)

6 medium zucchini
Half a cup bulgur
1 Cup boiling water
3.5 oz. cultivated mushrooms (champignon), diced small
1 Teaspoon pine nuts
3 Dorot Crushed Garlic cubes
2 Dorot Chopped Parsley cubes
2 Dorot Chopped Cilantro cubes
2 Dorot Chopped Dill cubes  

1 Tablespoon lemon juice
3 tablespoons olive oil
Salt and pepper  

Ingredients for cooking liquid:
1/4 cup olive oil
1/4 cup lemon juice
1 Cup of water
Salt and pepper according to taste 

1. Stir the bulgur in a bowl with a cup of boiling water, soak about 5 minutes and filter
2. Mix the bulgur with mushrooms, pine nuts, garlic cubes, parsley cubes, cilantro cubes, dill cubes, 1 spoon lemon juice and olive oil. Season with salt and pepper
3. Empty the zucchini with a small spoon and fill up with bulgur (3/4 of the zucchini)

4. Put the stuffed zucchini into a pot, pour over it olive oil, lemon juice and a glass of water.
Season with salt and pepper

5. Cook for 20 minutes on low heat and serve. 

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