Zucchini with vegetable bulgur filling

Name: Zucchini with vegetable bulgur filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Bulgur; 7-10 Tbsp Salt; 2-3 TABLESPOONS Olive oil; 2 Tomatoes; 3 Branches of rosemary; 50 g pitted green olives; 1 small onion; 7-10 Tbsp Pepper; 4 Courgettes (about 200 g each); 750 ml Vegetable broth; 1 Garlic clove; 300 g Whole milk yoghurt; 4 Stem(s) Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Bulgur
7-10 Tbsp Salt
2-3 TABLESPOONS Olive oil
2 Tomatoes
3 Branches of rosemary
50 g pitted green olives
1 small onion
7-10 Tbsp Pepper
4 Courgettes (about 200 g each)
750 ml Vegetable broth
1 Garlic clove
300 g Whole milk yoghurt
4 Stem(s) Parsley

Directions

1
Put Bulgur in a sieve and rinse with cold water. Drain. Put Bulgur in 200 ml boiling salted water, bring to the boil and simmer over medium heat for about 7 minutes. Remove from the stove. Mix in olive oil
2
Wash and finely dice the tomatoes. Wash the rosemary and shake dry. Set aside 1 sprig. Pluck the needles from 2 twigs and chop finely. Halve the olives. Peel onion and chop very finely
3
Mix tomatoes, rosemary, olives and onion into the Bulgur. Season with salt and pepper. Clean and wash the zucchini, cut in half lengthwise, scrape out the seeds with a teaspoon. Place halves side by side on the fat pan of the oven and fill with the bulgur mixture. Bring the stock to the boil and pour on. Add 1 sprig of rosemary to the fat pan. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes
4
Peel garlic and chop very finely. Mix yoghurt and garlic. Season to taste with salt and pepper. Wash parsley, shake dry and chop finely. Stir 3/4 of the parsley into the yoghurt. Take the zucchini boats out of the oven, sprinkle a little bit of yoghurt and the rest of the parsley on plates