Bulgur and Zucchini Casserole
Description
The recipe won’t take much time. The base of this casserole is bulgur and zucchini—it’s the zucchini that gives the dish its juiciness, so I don’t recommend leaving it out. With the other vegetables you can experiment freely; if you like, you can add mushrooms or browned ground meat. The casserole is versatile and works both as a main dish and as a side with meat or poultry. The recipe is simple and will save you in any situation. Hearty, budget-friendly, and very tasty! Try it—the casserole is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Rinse the bulgur, add water, and cook for 15 minutes.
- 3
Step 3
Heat the oil in a frying pan and add diced onion and grated carrot. Sauté the vegetables until tender.
- 4
Step 4
Add the zucchini and bell pepper, cut into small cubes. Season with pepper and salt to taste.
- 5
Step 5
Simmer the vegetables, stirring occasionally, for about 5 minutes.
- 6
Step 6
Combine the bulgur and the contents of the skillet.
- 7
Step 7
Add milk, grated cheese, eggs, and salt to taste.
- 8
Step 8
Mix everything well.
- 9
Step 9
Grease a heatproof baking dish with oil. You can sprinkle the bottom with breadcrumbs. Spread the bulgur with vegetables and level the surface. Bake in the oven at 180 degrees for about 30 minutes.
- 10
Step 10
The bulgur and zucchini casserole is ready.