Zucchini Stuffed with Beef and Bulgur
⏳ Time
1 hour 10 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Zucchini stuffed with beef and bulgur
Ingredients
- Courgette - 6 pieces
- Olive Oil - 1 tablespoon
- Onion - 1 head
- Garlic - 3 cloves
- Lean Beef - 8.8 oz
- Ground coriander - 1 teaspoon
- Ground Cumin - 2 teaspoons
- Chili Flakes - ¼ teaspoon
- Baking Tomatoes - 1 can
- Bulgur - 2.5 oz
- Toasted Sesame - 3 tablespoons
- Dried cranberries with sugar - 3 tablespoons
- Parsley - 1 teaspoon
- Passata Tomato Sauce - 4.4 oz
- Salt - to taste
Step by Step guide
Step 1
Preheat the oven to 374°F.
Step 2
Cut each zucchini in half. Scoop out the flesh with a melon baller, leaving about 0.5 cm around the edges (the zucchini flesh will not be needed).
Step 3
Boil the bulgur and let it cool.
Step 4
Heat the oil in a heavy skillet over medium heat. Add the onion and cook, stirring, until it becomes soft and translucent, about 3 minutes. Add the garlic and cook for another 2 minutes. Add the ground beef, cumin, coriander, and red pepper flakes, and sauté until the meat is slightly browned, about 4 to 5 minutes. Add the bulgur, canned tomatoes (410 g can, reserve the liquid for later use), and currants, and sauté for another 2–3 minutes. Remove from heat, add the pine nuts and parsley. Allow the mixture to cool slightly, about 5 minutes. Using a small spoon, carefully fill the zucchini halves with the mixture.
Step 5
Place the stuffed zucchinis in a glass baking dish. Mix the reserved tomato juice, tomato sauce, and salt, and pour the mixture over the zucchinis. Cover tightly with foil and place in the oven. Bake for 20 minutes.
Step 6
Remove from the oven, uncover, and turn the zucchinis. Cover again with foil and bake for another 20 to 25 minutes until fully cooked.
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