Zucchini with bulgur and walnut sauce

Ingredients for 4 servings:

• 4 large zucchini
• 3 tbsp olive oil
• 1 onion(s)
• 2 cloves garlic
• 225 g bulgur, washed
• 2 bell peppers, red
• 1 tsp allspice powder
• ¼ liter vegetable broth
• salt and pepper
• Fat for the mold
• 100 g walnuts, ground
• 4 cloves garlic, crushed
• 2 tbsp white bread crumbs (fresh)
• 1 tsp salt
• 2 tbsp olive oil
• 1 lemon(s), juice
• ⅛ liter of water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

Halve the zucchini lengthwise, scoop out the flesh, and roughly chop the flesh. Dice the bell peppers. Finely chop the onion and garlic and fry until translucent. Add the bulgur, diced bell peppers, and zucchini pieces. Add the spices and stock and cook over low heat for 10 minutes, stirring frequently. Place the zucchini in a greased, shallow dish, fill with the bulgur mixture, and cover with aluminum foil. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes. Serve with a cold, stirred walnut sauce. Blend all ingredients in a blender (or food processor) until smooth. If the sauce becomes too thick, add a little more water. Let it rest for about 1 hour, then stir thoroughly again before serving.