John Myers
Zucchini Bulgur Rolls
The perfect zucchini bulgur rolls recipe with a picture and simple step-by-step instructions.
- 1 piece Zuchhini
- 1 Cup Bulgur fine
- Salt pepper
- Cayenne pepper
- Ground cinnamon
- Sweet paprika powder
- Cumin
- Turmeric
- Chopped parsley
- Garlic oil
- Some olive oil for the mold
- Roasted peppers from the jar
- Cook the bulgur with two cups of water. In the meantime, cut the zucchhini lengthways into very thin slices. I use a cheese slicer for this. Cut the roasted peppers into thin strips. When the bulgur is done, season with the spices, add two teaspoons of garlic oil and stir in the parsley. Now brush the baking dish with olive oil. I shape the rolls as follows: I take a strip of Zuchhini and put a layer of bulgur on top, then a strip of roasted paprika on top and shape it into a roll. So that nothing falls out on the sides, I put another strip of Zuchhini around, so that a package is created. Then close with a stick and place in the baking dish. Brush the packets with garlic oil and season with salt and pepper. Cook in the oven at 160 degrees for about half an hour.
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