Zucchini stuffed with bulgur and mushrooms
Description
The recipe won't take much time. This dish turns out light, healthy, and very delicious! Perfect for both family meals and any summer festive table. You can substitute bulgur with rice if desired, but I strongly recommend trying zucchini in this version—it's incredibly tasty and you won't be disappointed! Tender and juicy zucchini go perfectly with the flavorful, hearty filling, and the cheesy crust on top completes the dish's taste perfectly. Serve on its own or as a side dish. Try it! Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the zucchini, trim the ends to create a flat surface. Cut each one into three pieces and use a small spoon to remove the flesh, creating little cups.
- 3
Step 3
Boil in salted water until slightly tender, about 2-3 minutes. Drain in a colander and let cool.
- 4
Step 4
For the filling, cut the mushrooms in half, slice 9 pieces from the center part, and dice the remaining mushrooms.
- 5
Step 5
Dice the onion and carrot.
- 6
Step 6
Cut half of the removed zucchini flesh into cubes.
- 7
Step 7
Sauté the bulgur in a small amount of vegetable oil for about 10 minutes. Then add water, salt, and cook over low heat, covered, until the liquid is fully absorbed.
- 8
Step 8
Fry the mushrooms and vegetables until cooked.
- 9
Step 9
Add bulgur, salt, pepper to taste, mix and simmer the filling for about 5 minutes.
- 10
Step 10
Grease the mold with oil. Place the prepared filling into the zucchini cups.
- 11
Step 11
Sprinkle with grated cheese on top. Place mushroom slices on the cheese and brush them with oil. Put the dish in an oven preheated to 180 degrees for about 15 minutes.
- 12
Step 12
Zucchini stuffed with bulgur and mushrooms are ready.