Courgette au gratin on bulgur
easy
35 mins
35 mins
Ingredients
- 1 Onion
- 1-2 TABLESPOONS Olive oil
- 80 g Bulgur
- 1/4 l Vegetable broth (instant)
- 1 Garlic clove
- 20 g pitted black olives
- 25 g dried tomatoes preserved in oil
- 2 small courgettes (about 100 g each)
- 2-3 stem(s) fresh thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 (approx. 60 g) Mozzarella cheese
- 7-10 Tbsp Parsley
Directions
- 1
Peel and finely chop the onion. Heat the olive oil and fry the onion until transparent. Add bulgur and fry. Pour in broth, bring to the boil, cover and simmer at low heat for about 5 minutes. In the meantime peel and chop the garlic.
- 2
Halve the olives. Drain the tomatoes and collect the oil. Cut tomatoes into strips. Wash and clean the zucchini, dab dry and cut in half lengthwise. Wash thyme, dab dry and pluck the leaves from the stems. Heat 2-3 tablespoons of oil from the pickled tomatoes in a pan. Fry the zucchini briefly while turning. Add the tomatoes, olives and garlic, toss briefly in the pan and season with salt, pepper and thyme. Place the bulgur in an ovenproof dish and spread the zucchini and vegetable mixture on top.
- 3
Heat 2-3 tablespoons of oil from the pickled tomatoes in a pan. Fry the zucchini briefly while turning. Add the tomatoes, olives and garlic, toss briefly in the pan and season with salt, pepper and thyme. Place the bulgur in an ovenproof dish and spread the zucchini and vegetable mixture on top. Cut the mozzarella into slices, place them on the vegetables and gratinate in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for 8-10 minutes. Serve garnished with parsley
- 4
Approx. 3690 kJ/ 880 kcal. E: 26 g/ F: 56 g/ KH: 62 g
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