Stuffed Zucchini with Bulgur and Peppers

Finally the question is solved - what to do with all the stuffing that does not fit into the zucchini? You put it in the baking dish under the zucchini and eat it as a side dish.

I take

• 50g bulgur, which I boil with 100 ml water in 10 minutes until soft.

Then

• two medium zucchini
• 3 half peppers
• 1 small piece of leek
• 2 cloves of garlic
• 1 curry of a pinch of cumin, a pinch of turmeric, some coriander seeds a pinch of piment d’Espelette some salt some oregano
• 1 handful of mint, finely chopped
• 1 handful of coriander, finely chopped

I cut the zucchini in half and hollow them out. I fry the vegetables in the pan for a few minutes and steam them until they are cooked. Finally I add the herbs and the bulgur to the already cooled vegetables. At the end

• 125g feta cheese, in crumbs
• 8 cherry tomatoes, halved

Now the mixture goes into the zucchini. The rest ends up in the greased baking dish. The whole construction now goes into the oven at 200° for about 30 minutes, just before the end I add some parmesan on top.

long thin zucchini halves filled with bulgur, cherry tomatoes, crumbled feta cheese on top, bedded on zucchini shavings, elegant menu dish