Summary

Ingredients

• 2 onions)
• 250 g bulur (coarsely round wheat, available from Turks)
• 750 ml vegetable stock
• 4 medium tomato (s)
• 500 g zucchini
• 3 tablespoon tomato paste
• 2 cloves garlic
• 200 g sheep cheese
• 1 teaspoon herbs Provence
• olive oil
• Salt and pepper, black

Print Recipe Pin Recipe

Instructions

1. Chop the onions and lightly roast them with the bulgur in 2 tablespoons of olive oil, fill up with vegetable stock and leave to swell over a low heat for 15 minutes. In the meantime, scald tomatoes with hot water, peel and dice them. Wash the zucchini, cut into slices and sauté in 2 tablespoons of olive oil, add tomato paste and crushed garlic, shortly afterwards also the diced tomatoes. Season with herbs, pepper and a little salt. Dice the sheep`s cheese and mix half of it with the bulgur and the vegetables, pour into a flat baking dish and sprinkle with the rest of the sheep`s cheese. Bake at 180 degrees (fan oven) for about 15 minutes.