Arabic-inspired stuffed zucchini

Ingredients for 2 servings:

• 1 large zucchini
• 125 g bulgur
• 1 handful of raisins
• 1 onion(s)
• 1 clove(s) garlic
• 1 can of tomatoes
• 5 cardamom pods
• ½ tsp cayenne pepper
• 2 tsp spice mix, Arabic, e.g. Baharat or Ras el Hanout
• Smoked salt, optional
• salt and pepper
• 1 tsp mustard
• 1 tsp tomato paste
• e.g. Basmati rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

vegan

Halve the large zucchini and remove the seeds using a tablespoon. Cook the bulgur with the cardamom pods for about 10 minutes until al dente. Dice the onion and garlic. Fry the onion in oil until translucent, then add the garlic and fry briefly. Meanwhile, puree the canned tomatoes and leftover zucchini and add to the pan. Now add the raisins, tomato paste, spices, salt, and mustard. Once the bulgur is cooked, fish out the cardamom pods, if possible before draining it. Add the bulgur to the finished sauce. The sauce should now be creamy and not contain too much liquid. If it does, simply add a little uncooked rice to draw out the liquid. Fill the zucchini halves with the mixture and bake at 180°C for 20-30 minutes. If you’re not vegan, you can add some cheese or mix in small cubes of feta. I like to season my food a bit more intensely, but those with a more sensitive diet don’t necessarily have to follow the instructions.