John Myers
Stuffed Zucchini
The perfect stuffed zucchini recipe with a picture and simple step-by-step instructions.
- 50 g Bulgur
- 300 ml Vegetable broth
- 2 medium sized Zucchini
- 1 tbsp Oil
- 2 Pc. Garlic cloves
- Salt pepper
- 2 tbsp 8-Kräutermischung TK von A..i
- 1 Pc. Onion
- 1 tbsp Butter
- 0,5 Pc. Red peppers
- 1 Pc. Carrot
- 100 g Mushrooms
- 1 teaspoon Dried marjoram
- 1 teaspoon Rose peppers
- 1 tbsp Sour cream
- 80 g Grated cheese
- Butter for the mold
- 150 ml Vegetable broth hot
- Add the bulgur to the boiling vegetable stock and cook for approx. 15 minutes.
- Wash the zucchini, cut in half and hollow out.
- Mix the oil, the peeled and chopped garlic, the chopped herbs and salt, pepper into a paste (I pureed it in the blender) and brush the zucchini with it.
- Peel and dice the onions and sauté in the butter until translucent. Peel the bell pepper and cut into very fine strips. Peel the carrot and grate finely. Clean the mushrooms and cut them into slices. Now preheat the oven to 200 ° C – circulating air.
- Add the bell peppers, carrots and mushrooms to the onions and cook for another 8 minutes. Then stir in the bulgur. Season to taste with marjoram, rose pepper and sour cream.
- Grease a baking dish with butter. Put in the zucchini and fill with the mixture. Spread the cheese over it.
- Pour the hot vegetable stock into the baking dish and cook in the oven for approx. 25 minutes.
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