The bulgur, tomatoes, parsley, mint, and lemon in the stuffing are reminiscent of a Middle Eastern tabouli.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 3 small zucchini
- 2 tsp. extra-virgin olive oil
- 1 medium shallot, peeled and diced
- 3 cloves garlic, minced
- 1 cup bulgur wheat
- 2 medium leeks, trimmed, cleaned, and thinly sliced
- 1⁄2 cup dry white wine
- 3 cups vegetable broth
- 1⁄2 cup chopped mint
- 1⁄4 cup chopped parsley
- 1 container (6 oz.) crumbled feta
- 1 lemon sliced
- Preheat oven to 375°F.
- Cut zucchini in half lengthwise and use a spoon to hollow out each half. Place halves in a microwave-safe dish, cut-side down. Pour in just enough water to cover the bottom of the dish. Microwave 1 to 2 minutes on high. Set aside to cool slightly.
- Heat oil in a medium stockpot over medium heat. Add shallot, garlic, and bulgur. Cook, stirring constantly until slightly brown, about 5 minutes. Add leeks and cook 3 minutes more. Pour in wine and let reduce about 1 minute.
- Add broth and simmer 15 minutes, until bulgur is thoroughly cooked. Remove from heat and stir in mint and parsley.
- Place zucchini halves and lemon slices on a baking sheet; fill each with bulgur mixture and sprinkle with feta cheese. Bake until zucchini is reheated, about 5 to 8 minutes.
- Serve hot or room temperature with lemon slices to squeeze over zucchini.