Zucchini Boats with Bulgur
adapted from this recipe at Cooking Light
3/4 cup uncooked bulgur
3/4 cup boiling water
2 mediuml zucchini (about 1 1/2 pounds)
2 teaspoons olive oil
1 cup chopped onion
1 teaspoon ground cumin
2 garlic cloves, minced
3/4 cup (3 ounces) finely crumbled feta cheese
1/4 cup dried currants
1/4 cup minced fresh mint
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Combine bulgur and boiling water in a bowl; stir well. Cover and let stand 30 minutes.
Preheat oven to 375°.
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.
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; stir well.
Divide bulgur mixture into each zucchini shell, and place in a 13 x 9-inch baking dish. Cover and bake at 375° for 25 minutes. Any extra mixture can be put in a ramekin and baked with the boats.
Zucchini Recipes from my blog:
Mock Crab Cakes
Zucchini Pesto Toss
Zucchini Macaroni and Cheese
Harvest Zucchini, Tomato and Eggplant Pie
ZUCCHINI FRIES
Zucchini and Tomato on Potato Tart Crust
Chocolate Zucchini Cake
Cheesy Dilled Zucchini Fritters
Spinach Cous Cous with Fava Beans and Zucchini
Roasted Vegetable and Rice Timbale
Flatbread with Cheesy Filling
Zucchini Muffins
Ministrone
Zucchini Chocolate Cake II
Vegetable Chili
Zucchini Blossoms
Ratatouille
Calabacitas
Apricot Zucchini Muffins
Dilled Zucchini Soup
Zucchini Collections from other people
Kalyn's Kitchen 10 Zucchini Dishes
Make and Takes Zucchini Collection
Veggie Venture: many, many, many squash recipes
Simply Recipes Zucchini Collection
The Kitchn
Tinned Tomatoes- No Croutons Required- Zucchini Roundup
Ideas and Recipes
Zucchini Freeze
Zucchini Potato Hash Browns
Pasta with Zucchini and Yogurt
Zucchini Tart with Feta and Mint
Lori,
ReplyDeletethis looks delicious. Sadly my zucchini are under preforming this year.
Mimi
never made these before. and i feel bad as they actually look really good. and it's healthy too, which i'm always on the lookout for. i want to make a zucchini-cheese bread--doesn't that sound good?
ReplyDeleteit's a good thing one can fill a zucchini with endless varieties of ingredients--it helps the glut of the green stuff seem less severe. :)
ReplyDeleteZucchinis are definitely in season now. Great idea. :)
ReplyDeleteThat sounds tasty Lori. I don't use courgettes/zucchini as the main ingredient often enough, but usually use it to bulk out dishes. I am going to have a look through some of the links. Great idea!
ReplyDeleteDo you know we had a zucchini roundup on No Croutons Required? 16 yummy soup and salad recipes. Have a look, you may get some more ideas for your list. I can put forward my Courgette, Brie & Cumin Soup.
wow, this is such a wonderful and easy recipe for zucchinis. i have got to try this soon now. looks delicious and very versatile too.
ReplyDeleteThey do look like little boats!
ReplyDeleteI'll be doing something like this myself this week since we have two giant zucchinis in our garden. We like to make it into a pickle relish that we can to use on brats & in chicken salad
ReplyDeleteDang..I was hoping you had taken part in this month's DB challenge because I know you woould have knocked it out of the park with your creatvity! Regardless..it's nice to see something healthy and delicious after all that ice cream, cake and fudge simmering in my arteries lol Great way to use up the incoming zucchini that will dominate my veggie bin soon!
ReplyDeleteThanks for this great recipe. I, too, love zucchini but tend to stick with same old recipes time and again. I should give this a try sometime!
ReplyDelete