Crumbly Zucchini Stuffed in Tomato Bed
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 zucchini, can be a bit bigger
- 100 g bulur
- 220 ml water
- 200 g onion (s)
- 4 cloves garlic
- 400 g canned tomato (s), (pizza tomato)
- 50 ml water
- some herbal salt, for seasoning
- 3 tablespoon olive oil, virgin
- some smoked salt, for seasoning
Print Recipe
Pin Recipe Instructions
- Peel and finely dice onions and garlic. Heat 1 tablespoon of olive oil in a pan and fry the onions and garlic until they have turned a light brown color. Take out of the pan and set aside. Now add 220 ml of water to the pan, bring to the boil and stir in the bulgur. Let it boil for about 2 minutes, remove it from the fire, put a lid on the pan and let it soak for about 10 minutes.
- Halve the zucchini lengthways and remove the stones. Add the onion and garlic mixture to the cooked, swollen bulgur and season with smoked salt to taste and pour into the zucchini and drizzle each half with 1/2 tablespoon of olive oil.
- Now add 1 tablespoon of olive oil, the tomatoes and 50 ml of water to the pan and sprinkle with a little herbal salt. Place the zucchini on top, put the lid on the pan and cook the zucchini al dente for about 30 minutes.
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