Bulgur Stuffed Round Zucchini Food

BULGUR-STUFFED ROUND ZUCCHINI

Steps:

• Preheat the oven to 400F and grease a medium baking dish with olive oil.
• Rinse and dry the zucchini. Use a paring knife to cut a neat hat off the top of each. Carve the inside with a melon baller or a sharp-edged spoon, making sure you don't break through the skin. Reserve the flesh. (If you use long zucchini, slice them in two lengthwise, and carve the centre to form boat-shaped containers).
• Put the zucchini shells and hats in the prepared dish, drizzle with the tablespoon of olive oil, and sprinkle with salt and pepper. Bake for 20 to 25 minutes, until tender but still holding their shape. (This yields tastier results than boiling the shells: it will concentrate and caramelise the flavour of the zucchini).
• Meanwhile, cook the bulgur in stock or water according to package instructions and let cool. Toast the pine nuts in a dry skillet.
• Heat the teaspoon of olive oil in a large skillet over medium-high heat. Add the onions and cook for 5 minutes, stirring regularly, until softened. Add the reserved zucchini flesh and season with salt and pepper. Cover and cook for 5 minutes, stirring from time to time. Remove the lid and cook for 5 more minutes, until all the juices have evaporated. Remove from heat and let cool slightly.
• When the zucchini shells are tender, take them out of the oven (leave the heat on) and put them upside down on a plate lined with paper towels. Combine the zucchini mixture, bulgur, cinnamon, red pepper flakes, if using, goat cheese, mint, and pine nuts in a medium mixing bowl. Mix thoroughly with a fork. Taste and adjust the seasoning.
• Set the shells upright in the gratin dish, spoon in the filling, distributing it evenly, and top each zucchini with its hat. (The recipe can be made up to a day ahead up to this point.) Bake for 10 to 15 minutes, until the filling is heated through, and serve immediately.

BEEF & BULGUR-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Cut each zucchini in half lengthwise. Scoop out flesh, leaving a 1/4-in. shell; chop flesh., In a large skillet, cook beef, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking it into crumbles; drain. Stir in tomato sauce, bulgur, pepper and zucchini flesh. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until bulgur is tender. Stir in salsa. Spoon into zucchini shells., Place in a 13x9-in. baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until zucchini is tender and filling is heated through.

BALSAMIC STUFFED ROUND ZUCCHINI

Steps:

• Heat the oven to 180°C.
• Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
• Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
• Heap the tomato mixture into the scooped out shells.
• Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
• Bake for 45 minutes or until the shell just starts to go soft.