Stuffed zucchini with bulgur and vegetables

Name: Stuffed zucchini with bulgur and vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Onion; 1 glass dried tomatoes in oil (net weight 255 g); 1 collar Rocket; 2 TABLESPOONS Oil; 150 g Bulgur; 100 g small black olives with stone; 75 g grated parmesan cheese; 4 Courgettes (about 200 g each); 1/2 l Vegetable broth (instant)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Onion
1 glass dried tomatoes in oil (net weight 255 g)
1 collar Rocket
2 TABLESPOONS Oil
150 g Bulgur
100 g small black olives with stone
75 g grated parmesan cheese
4 Courgettes (about 200 g each)
1/2 l Vegetable broth (instant)

Directions

1
Peel and finely chop the onion. Drain tomatoes and cut into cubes. Clean and wash the rocket and chop half of it finely. Heat oil in a pot. Fry onion and bulgur in it.
2
Add 100 ml water, bring to the boil briefly and allow to swell for approx. 5 minutes. Drain the olives. Fold in tomatoes, olives and 30 g parmesan. Wash the zucchini, cut in half lengthwise and remove the seeds.
3
Fold the strips of rocket under the bulgur mixture and fill the zucchini with it. Place the zucchini on the fat pan of the oven. Pour in hot stock. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
4
5 minutes before the end of the cooking time, sprinkle the remaining Parmesan cheese on top. Arrange zucchini on plates, garnish with remaining rocket.