Zucchini with bulgur olive filling on tomato sauce

Name: Zucchini with bulgur olive filling on tomato sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Spring onions; 2 Garlic cloves; 10 black olives without stone; 2-3 stem(s) Thyme; 5 TABLESPOONS Oil; 150 g Bulgur; 1/2 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 100 g Sheep's cheese; 4 Courgettes (about 200 g each); 400 g Tomatoes; 1 Onion; 2-3 TABLESPOONS Tomato paste; 7-10 Tbsp Sugar; 2 TABLESPOONS Balsamic vinegar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Spring onions
2 Garlic cloves
10 black olives without stone
2-3 stem(s) Thyme
5 TABLESPOONS Oil
150 g Bulgur
1/2 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
100 g Sheep's cheese
4 Courgettes (about 200 g each)
400 g Tomatoes
1 Onion
2-3 TABLESPOONS Tomato paste
7-10 Tbsp Sugar
2 TABLESPOONS Balsamic vinegar

Directions

1
Clean and wash the spring onion. Finely dice the white of the onion, cut the onion green into fine rings. Peel and finely dice 1 clove of garlic. Drain the olives and cut into rings.
2
Wash the thyme, dab dry and pluck from the stalks. Heat 2 tablespoons of oil in a saucepan. Fry the diced onion, garlic, thyme, olives and bulgur in it. Add 100 ml broth, bring to the boil briefly and allow to swell for about 5 minutes.
3
Crumble the cheese, fold in half. Mix in spring onion rings and season with salt, pepper and chilli. Wash the zucchini, cut in half lengthwise and remove the seeds. Peel and roughly chop 1 clove of garlic.
4
Heat 2 tablespoons of oil in a frying pan in portions, add zucchini and garlic in 2 portions and fry for 2-3 minutes on each side, remove, season with salt. Fill the zucchini with the bulgur mixture.
5
Place the zucchini on the fat pan of the oven. Pour 400 ml of hot broth. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In the meantime, wash and clean the tomatoes, carve them crosswise and blanch with hot water.
6
Quench and peel off skin. Cut tomatoes into pieces. Peel and finely chop the onion. Heat 1 tablespoon of oil, fry onion in it. Sauté the tomato paste in it. Add tomatoes and 100 ml water and bring to the boil.
7
Season with salt, pepper, sugar and vinegar. Let simmer for about 15 minutes at a mild heat. 5 minutes before the end of the cooking time, sprinkle the remaining cheese on the courgettes. Arrange the zucchini boats with tomato sauce on plates.