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Zucchini Boats with Bulgur

Yield 4 servings (serving size: 3 stuffed shells)

Ingredients

  • 3/4 cup uncooked bulgur
  • 3/4 cup boiling water
  • 6 small zucchini (about 1 1/2 pounds)
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1/4 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 3/4 cup (3 ounces) finely crumbled feta cheese
  • 1/4 cup dried currants
  • 2 tablespoons minced fresh mint
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutrition Information

  • calories 237
  • caloriesfromfat 29 %
  • fat 7.7 g
  • satfat 3.6 g
  • monofat 2.7 g
  • polyfat 0.6 g
  • protein 9.2 g
  • carbohydrate 36.9 g
  • fiber 6.7 g
  • cholesterol 19 mg
  • iron 2.1 mg
  • sodium 400 mg
  • calcium 164 mg

How to Make It

  1. Combine bulgur and boiling water in a bowl; stir well. Cover and let stand 30 minutes.

  2. Preheat oven to 375°.

  3. 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.

  4. Heat oil in a large nonstick skillet over medium heat. Add 1 1/2 cups zucchini pulp, onion, cumin, and garlic; sauté 1 minute. Add bulgur, cheese, and next 6 ingredients (cheese through pepper); stir well.

  5. 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.

  6. Note: To make a Zucchini-Bulgur Bake, replace zucchini pulp with 1 1/2 cups peeled, chopped zucchini. Spoon bulgur mixture into a 1-quart casserole instead of shells. Cover and bake at 375° for 25 minutes.