23 July 2010

Not-Stuffed Zucchini

I've always wanted to try stuffing vegetables, but it just seems like a lot of work, and it seems the vegetables would be rather mushy, which isn't my favorite.  But it sounds so good.  So instead I made a bulgur filling and while the bulgur was cooking, I added some chopped zucchini.  It was delicious and easy and quick.

Olive oil
1 chopped onion
Ground meat, if you want (I used pork because it was in the freezer, but that's not exactly traditional- lamb or beef would be more appropriate)
2-5 cloves garlic, chopped
a couple of tomatoes, grated
2 cups bulgur
3 cups boiling water or broth
salt and cayenne
chopped zucchini (I used 6 little ones and forgot to weigh them- probably 2 big ones)

Saute the onion in the olive oil for a few minutes, then add the meat and cook till it's browned, then add the garlic and stir for a minute and add the tomato. Stir that around for a couple of minutes then add the bulgur, then the hot water. Season. Bring to a boil and let cook for a couple of minutes, then add the zucchini (you can add the zucchini with the water, if you like). Cover and simmer for about 10-20 minutes, or till the zucchini is done to your taste. The bulgur will take about 10 minutes to cook and you might want to stir everything around at about that point if you're lid isn't very tight, like mine. Uncover and let it sit for 5-10 minutes before serving with yogurt.

2 comments:

  1. This is my second try at commenting. The first one asked if all your boys liked it - asking for future reference. It is indeed delicious. And makes lots.

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  2. Yes, it makes lots. I think the usual suspects liked it and the usual one didn't.

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