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Zucchini Boats With Bulgur Recipe
|Uncooked bulgur||3⁄4 Cup (12 tbs)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Zucchini||1 1⁄2 Pound (6 Small Size)|
|Olive oil||2 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Finely crumbled feta cheese||3⁄4 Cup (12 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
|Minced fresh mint||2 Tablespoon|
|Minced fresh parsley||2 Tablespoon|
|Fresh lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 1017 Calories from Fat 281
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 15 g74.9%
Trans Fat 0 g
Cholesterol 76.8 mg
Sodium 1592.6 mg66.4%
Total Carbohydrates 161 g53.8%
Dietary Fiber 36.8 g147.2%
Sugars 42.5 g
Protein 40 g80.5%
Vitamin A 111.3% Vitamin C 325.3%
Calcium 77.5% Iron 60.8%
*Based on a 2000 Calorie diet
Cover and let stand 30 minutes.
Preheat oven to 375°.
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell, and set shells aside.
Chop pulp to measure 1 1/2 cups; reserve remaining pulp for another use.
Heat oil in a large nonstick skillet over medium heat until hot.
Add 1 1/2 cups zucchini pulp, onion, cumin, and garlic; saute 1 minute.
Add bulgur, feta cheese, and next 6 ingredients; stir well.
Spoon 1/3 cup bulgur mixture into each zucchini shell, and place in a 13 x 9-inch baking dish.
Cover and bake at 375° for 25 minutes.