Stuffed Zucchini with Bulgur

Split the zucchini lengthwise and pick out the insides with a coffee spoon. Blanch the zucchini peels in salted water. Chop the zucchini flesh into small pieces.

Sauté shallot and garlic in olive oil, add bulgur and fill with clear soup. Cook for about twenty minutes on low heat.

Add the zucchini, oregano and chili pepper and cook for about ten minutes. When the quantity is cooked, season with pepper and salt and put back into the zucchini bowls.

Our tip: Zucchini are tender in taste and therefore also good for children.

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