Brown Bulgur Stuffed Zucchini Boats
Tender zucchini halves filled with CEREN Brown Bulgur for Meatballs, tomatoes, and herbs, baked until golden.
Ingredients
- 3 medium zucchinis
- 1 cup CEREN Brown Bulgur for Meatballs
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 tablespoons CEREN Tomato Paste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon cumin
- ½ teaspoon oregano
- Salt and black pepper, to taste
- 1 cup hot water
Instructions
Prepare zucchini: Cut zucchinis in half lengthwise, scoop out the center with a spoon to create “boats.” Set aside.
Cook filling: Heat olive oil, sauté onion and garlic. Add tomatoes, CEREN Tomato Paste, and spices. Stir in bulgur and 1 cup hot water. Cook until bulgur absorbs liquid (10–12 minutes).
Stuff zucchinis: Fill each zucchini half with the bulgur mixture. Place in a baking dish.
Bake: Cover with foil and bake at 180°C (350°F) for 25 minutes. Remove foil and bake 10 more minutes until tops are golden.
Serve: Garnish with parsley and serve with yogurt.