Summary

Ingredients

• 4 large zucchini
• 3 tablespoon olive oil
• 1 onion (s)
• 2 cloves garlic
• 225 g bulur, (washed)
• 2 red pepper (s)
• 1 teaspoon allspice, ground
• 0.25 liter ¼ vegetable stock
• salt and pepper

For the sauce:

• 100 g walnuts, round
• 4 cloves garlic, crushed
• 2 tablespoon white bread - crumbs (fresh)
• 1 teaspoon salt
• 2 tablespoon olive oil
• 1 lemon (s), squeezed
• liters ⅛ water

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Instructions

1. Halve the zucchini lengthways, hollow out and roughly chop the pulp. Cut the peppers into small cubes.
2. Finely chop the onion and garlic and fry until translucent. Add the bulgur, diced paprika and zucchini pieces. Add the spices and broth and cook over low heat for 10 minutes, stirring frequently.
3. Place the zucchini in a greased flat dish, fill with the bulgur mixture and cover with aluminum foil. Bake at 180 ° for about 25 minutes. (Oven preheated)
4. A cold walnut sauce goes well with it:
5. Mix all ingredients in a blender (or moulinette) until smooth. If the sauce becomes too firm, use a little more water.
6. Let rest for 1 hour, stir well before serving