Summary

Ingredients

• 2 onions)
• 250 g bulur
• 750 ml vegetable stock
• 4 medium tomato (s) or 1 small can
• 500 g zucchini
• 3 tablespoon tomato paste
• 1 teaspoon herbs Provence
• Pepper, black
• 150 g sheep cheese
• 4 tablespoon olive oil

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Instructions

1. Chop onions. Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté onions and bulgur for 2-3 minutes. Pour in vegetable stock, reduce heat to low, and simmer for 15 minutes until bulgur is tender.
2. Blanch fresh tomatoes in boiling water for 1-2 minutes, peel and chop (or drain canned tomatoes and chop). Cut zucchini into slices and dice sheep cheese.
3. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sauté zucchini slices for 5 minutes. Add tomato paste, herbs Provence, and black pepper to taste. Cook for 1-2 minutes more.
4. In a baking dish, combine cooked bulgur, sautéed zucchini, chopped tomatoes, and half the sheep cheese. Top with remaining sheep cheese.
5. Bake at 200°C (392°F) with top and bottom heat for 25 minutes until the top is golden.