Zucchini Boats with Bulgur |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3/4 cup uncooked bulgur |
3/4 cup boiling water |
6 small zucchini (about 1 1/2 pounds) |
2 teaspoons olive oil |
1 cup chopped onion |
1/4 teaspoon ground cumin |
2 garlic cloves, minced |
3/4 cup (3 ounces) finely crumbled feta cheese |
1/4 cup dried currants |
2 tablespoons minced fresh mint |
2 tablespoons minced fresh parsley |
2 tablespoons fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Combine bulgur and boiling water in a bowl; stir well. Cover and let stand 30 minutes.
2. Preheat oven to 375°.
3. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell, and set shells aside. Chop pulp to measure 1 1/2 cups.
4. Heat oil in a large nonstick skillet over medium heat. Add 1 1/2 cups zucchini pulp, onion, cumin, and garlic; sauté 1 minute. Add bulgur, cheese, and next 6 ingredients (cheese through pepper); stir well.
5. Spoon 1/3 cup bulgur mixture into each zucchini shell, and place in a 13 x 9-inch baking dish. Cover and bake at 375° for 25 minutes.
6. Note: To make a Zucchini-Bulgur Bake, replace zucchini pulp with 1 1/2 cups peeled, chopped zucchini. Spoon bulgur mixture into a 1-quart casserole instead of shells. Cover and bake at 375° for 25 minutes.
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