Mains/ Recipes/ Savory

Stuffed Zucchini and Squash Boats with Vegetable Bulgur Wheat

One day I’ll present finished products on delicate porcelain platters, snapping photos with a Nikon SLR and brainstorming a laundry list of the finest ingredients for my next dish. But for now, my iPhone does the trick, my friends do the tasting, and my dishes depend upon what I have in the pantry.

With a big bag of bulgur wheat and the remaining ingredients from last week’s posts, I went searching for bulgur inspiration. My Pinterest feed was buzzing with recipes for stuffed eggplant, zucchini, and peppers. Knowing I would only need two new ingredients from the store to make it happen, I set out to create stuffed zucchini and yellow squash. Omit the cheese and you have a delicious vegan dish, add chopped shrimp or chickpeas and voila–a protein rich meal. Enjoy!

*Note: I had about 2 cups of the bulgur and vegetable mix leftover. But it was so delicious, I would advise you to make the same amount!

Ingredients:

3 large zucchini (I swapped a zucchini for a yellow squash for color)

1 cup of bulgur wheat

2 cups of water

1/2 small yellow onion, diced

1 clove garlic, minced

4-6 oz of Baby Bella mushrooms (or white button mushrooms, or another mushroom of your choice)

Salt, pepper, olive oil

Optional mix-ins: I added a 1/2 cup of frozen white corn, 1/2 cup of halved cherry tomatoes, 8 small shrimp (chopped), a tablespoon of goat cheese

Directions:

Preheat the oven to 400 degrees. In a pot, add diced onion, garlic, and a drop of olive oil. Saute over medium heat for roughly five minutes or until the onions have begun to yellow. Add in two cups of water and a cup of bulgur wheat, stir, and turn up heat until the water begins to boil. Once boiling, turn down heat to medium and cover. Allow to simmer for ten minutes.

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While bulgur is simmering, slice zucchini lengthwise. Use a spoon or melon scoop to carve the zucchini through the middle, scooping out seeds and flesh until the vegetable resembles a canoe. Do not dispose of the insides (that’s some good stuff)! Set the guts aside to add to the saute pan. Set zucchini canoes aside.

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Remove bulgur wheat from heat and add salt, pepper, and any other spices (I added crushed red pepper and paprika).

Add the mushrooms, zucchini guts, and any other mix-ins to a saute pan and simmer for 8-10 minutes.

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Once cooked, mix into the bulgur wheat (there should be some juice in the saute pan from the vegetables–add this in as well for flavor). Give it a taste–if it needs more flavor, add a bit more salt and pepper. I stirred in a tablespoon of goat cheese for creaminess.

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Line a baking pan and lay out the zucchini halves side by side. Using a spoon, fill each zucchini with the bulgur mixture. I topped my boats with some shaved Pecorino Romano cheese.

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Bake for 20 minutes or until the zucchini flesh has softened. The bulgur mixture will begin to crisp on top. Serve up plain or with a dollop of nonfat plain Greek yogurt mixed with a teaspoon of Sriracha sauce.

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