John Myers
Cooking: Stuffed Zucchini with Bulgur and Goat Cheese
The perfect cooking: stuffed zucchini with bulgur and goat cheese recipe with a picture and simple step-by-step instructions.
- 50 g Whole grain bulgur
- 100 ml Water
- 2 small Organic zucchini
- 0,5 piece Red pepper
- 1 tbsp Dried cranberries
- 1 tbsp Olive oil
- 1 tbsp Lime juice
- 50 g Goat cream cheese
- 1 pinch Curry powder
- Harissa spice
- Put the bulgur and water in a saucepan, bring to the boil, remove the saucepan from the stove and let it soak for about 15 minutes.
- In the meantime, peel the bell pepper, remove the seeds and membranes and cut into small cubes.
- Mix these with the cranberries, olive oil, lime juice, cream cheese and spices. (I used about 1 teaspoon of harissa seasoning, but that depends on your own taste.)
- Halve the zucchini lengthways and scoop out with a small spoon. (Since mine were very small, I used 3 pieces.)
- Blanch in boiling water for about 1-1.5 minutes, then dry on a kitchen towel.
- Now add the filling and place the filled zucchini halves in a baking dish or on a baking sheet.
- Baked in an oven preheated to 180 ° C for about 15-20 minutes.
- HARISSA SPICE consists of: sea salt, chilli, coriander, garlic, cumin, peppermint
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