Stuffed zucchini with tomatoes, bulgur, olives, rosemary and feta cheese

Ingredients

Directions

1. 1

   Bring 100 ml water to the boil, add Bulgur, bring to the boil briefly, cover and simmer over a low heat for about 15 minutes. Wash and clean the zucchini, cut in half lengthwise. Remove the seeds and some of the flesh with a spoon. Heat the oil in a roasting pan, fry the zucchini for 3-4 minutes, season with salt and pepper and remove.

2. 2

   Wash, clean, quarter and seed the tomato. Cut the flesh into small cubes. Coarsely chop the olives. Wash the rosemary, dab dry, remove the needles from the branch and chop finely. Crumble feta cheese. Add tomato cubes, olives, rosemary and feta cheese to the bulgur, season with salt and pepper.

3. 3

   Fill the bulgur into the zucchini halves and place in the roaster. Spread the seeds and flesh of the zucchini around the stuffed zucchini. Pour on the stock. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes