Stuffed Zucchini

Trying to incorporate more vegetarian dishes into our diets, I needed to find ways to make them taste good. I am first and foremost a carnivore. I will pick a thick, juicy, rare, steak over just about anything else. However, all that red meat isn't always so healthy. To counteract that, I like to find creative ways to eat dishes with no meat in them what so ever. Stuffed Zucchini is an easy, delicious way to do just that. While it can be turned into a meat dish very easily, I quite enjoy them stuffed with a mixture of bulgar wheat, and herbs. If you're unfamiliar with bulgar, it's a whole grain full of fiber and protein with a slightly nutty flavor.

What You Need:

1 small zucchini per person or 1 large zucchini for two people
Olive Oil
1 small onion, minced
2 cloves garlic, minced
1 tsp oregano
1/2 tsp thyme
salt and pepper
1 cup cook bulgar wheat
unseasoned bread crumbs
Parmesan Cheese

What To Do:

Slice the zucchini in half and using a spoon, or small cookie scoop, scoop the insides out of the zucchini, and chop them up into bite sized pieces. In a sauté pan, over medium heat cook the chopped zucchini and minced onion in a small amount of olive oil until tender. Add in the garlic, oregano, thyme and a pinch of salt and pepper.

Cook for another minute before stirring in the cooked bulgar. Add enough bread crumbs to soak up any excess moisture, being careful not to add in to much. Spoon the mixture equally into the hulled out zucchini, drizzle with a small amount of olive oil and a sprinkle of Parmesan cheese.





Bake in a preheated 350 degree oven for 30-45 minutes or until the zucchini is softened and the filling is golden.