crumbly zucchini and onion pan

Ingredients for 2 servings:

• 1 large vegetable onion(s), approx. 350 g
• 350 g zucchini
• 2 tbsp extra virgin olive oil
• ½ tsp basil, dried
• Herb salt, for seasoning
• 150 g bulgur
• 330 ml water
• some salt
• 8 cocktail tomatoes
• some basil leaves for garnish

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with bulgur

Add the bulgur to boiling, salted water and simmer for about 5 minutes. Remove from the heat and let it swell. Peel the onion and roughly dice it. Cut the zucchini into smaller cubes. Heat the olive oil in a pan and sauté the onion for about 3 minutes, then add the zucchini, a little herb salt, and the basil (I find dried basil has a slightly peppery flavor). Let everything simmer with the lid closed for about 8-10 minutes. The vegetables should still have some bite. No need to add any more liquid, as the onion will provide enough liquid. Arrange the vegetables on plates, place the bulgur in the middle, forming a ring around the vegetables. Halve the cherry tomatoes and garnish the bulgur with them, then decorate with basil leaves.