Last Updated on November 13, 2019 by Chef Mireille
Stuffing vegetables is very popular in Middle Eastern cuisine, especially members of the squash family, both the summer and winter varieties. I despise eggplant and I have already demonstrated stuffed peppers here, so I decided to stuff some zucchini for this week’s theme of stuffed vegetables.
I hadn’t made anything with bulgur in quite a while and then this Bulgur Chickpea Salad reminded me how much I like it and now I am on a bulgur wheat kick. Hope you like it as much as I do and don’t tire of all the bulgur recipes. Rice actually hasn’t been cooked in my house in weeks as I really have been trying to incorporate more heart healthy grains into my daily diet. Move over rice…bulgur, freekeh and quinoa have evicted you.
Bulgur & Spinach Stuffed Zucchini
Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: Serves 8
Ingredients:
- 1/2 cup extra fine bulgur wheat
- 1/2 cup boiling water
- 1 tablespoon olive oil
- 1 chopped onion
- 1 finely chopped garlic clove
- 1 cup firmly packed spinach leaves
- 1 tablespoon finely chopped mint
- 2 tablespoons freshly grated Parmesan cheese
- 4 zucchinis
- salt and pepper, to taste
- 8 tablespoons grated Gruyere cheese
Preheat oven to 350 F.
Combine bulgur and boiling water in a bowl. Let stand for 15 minutes.
In a skillet, heat oil. Add onion and garlic. Saute until golden brown.
Add spinach and saute until leaves wilt. Turn off heat.
Add mint, Parmesan and 1/4 teaspoon salt. Stir to combine.
Add bulgur and stir to combine.
Cut off ends of zucchini and cut vertically down the middle. Scoop out the middle. Sprinkle insides with a little salt and pepper.
Stuff insides with bulgur spinach filling. Press the filling down well. Sprinkle grated Gruyere on top.
Place in a greased baking dish. Bake for 30 minutes.
This makes a good side dish or cut them small for party appetizers.
Who can resist?
Bulgur & Spinach Stuffed Zucchini
Ingredients
- 1/2 cup extra fine bulgur wheat
- 1/2 cup boiling water
- 1 tablespoon olive oil
- 1 chopped onion
- 1 finely chopped garlic clove
- 1 cup firmly packed spinach leaves
- 1 tablespoon finely chopped mint
- 2 tablespoons freshly grated Parmesan cheese
- 4 zucchinis
- salt and pepper to taste
- 8 tablespoons grated Gruyere cheese
Instructions
- Preheat oven to 350 F.
- Combine bulgur and boiling water in a bowl. Let stand for 15 minutes.
- In a skillet, heat oil. Add onion and garlic. Saute until golden brown.
- Add spinach and saute until leaves wilt. Turn off heat.
- Add mint, Parmesan and 1/4 teaspoon salt. Stir to combine.
- Add bulgur and stir to combine.
- Cut off ends of zucchini and cut vertically down the middle. Scoop out the middle. Sprinkle insides with a little salt and pepper.
- Stuff insides with bulgur spinach filling. Sprinkle grated Gruyere on top.
- Place in a greased baking dish. Bake for 30 minutes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58
Wow, wat an incredible and healthy stuffing, am in love with this interesting stuffed zucchini.
So true…it is truly irresistible! Amazing looking snack
That is one very filling and yummy looking dish. Love the idea of stuffing with bulgur. Will have to try this some time.
That is a superb idea for the stuffing Mir.
Bulgur must have tasted deliicous inside zucchini.Great recipe.
Very interesting idea Mir..love how innovatively you guys have come up for this theme..