Round, stuffed zucchini

Ingredients for 3 servings:

• 3 zucchini, round
• 1 stalk(s) leek
• 3 m.-sized carrot(s)
• 2 small slices of celery
• 2 stalk(s) Celery
• 2 shots of white wine
• salt and pepper
• 80 g bulgur
• 2 tbsp Parmesan, grated
• some olive oil
• some parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Finely chop the leeks, carrots, celery, and celery stalks. Add a little oil to a pan and sauté the vegetables. Season with salt and pepper, deglaze with white wine, and simmer for about 15 minutes. Remove from the pan and transfer to a bowl. Cook the bulgur in salted water until al dente, then transfer to a colander to drain. Add the bulgur and grated Parmesan to the vegetables and mix. Cut the tops off the zucchini. Hollow out the zucchini with a spoon and season with salt and pepper. Fill the hollowed-out zucchini with the vegetable-bulgur mixture. Grease a baking dish and place the zucchini in it. Place the lids on the zucchini. Spread the remaining vegetable mixture over the zucchini and drizzle with a little olive oil. Bake in an oven preheated to 200°C for about 30-35 minutes. Arrange on plates and sprinkle with chopped parsley.