Bulgur & Spinach Stuffed Zucchini

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Stuffed Zucchini, Stuffed CourgetteStuffing 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.

stuffing -edit

Place in a greased baking dish. Bake for 30 minutes.

Zucchini -edit

This makes a good side dish or cut them small for party appetizers.

Stuffed Zucchini -edit

Who can resist?

party platter -edit

Stuffed Zucchini, Stuffed Courgette
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Bulgur & Spinach Stuffed Zucchini

Prep Time25 mins
Cook Time30 mins
Total Time55 mins

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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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