Bulgur & lentil stuffed zucchini
744 kcal per person
28g Protein
84g Carbs
33g Fat
15g Fiber
Ingredients
- 1 zucchini
- 1 ½ tablespoon olive oil (23 ml)
- 3 ounces bulgur (84 g)
- ¼ red onion
- 1 clove garlic (5 g)
- 2 ounces lentils, canned (56 g)
- ½ teaspoon oregano, dried (1 g)
- ½ teaspoon thyme, dried (1 g)
- ½ teaspoon paprika (ground spice) (1 g)
- ½ teaspoon ground cumin (1 g)
- 1 tablespoon tomato paste (20 g)
- 4 ounces diced tomatoes (112 g)
- 2 fluid ounces water (60 ml)
- ½ cube vegetable bouillon
- 1 ounce cheddar cheese, shredded (28 g)
Preparing this recipe
- Preheat the oven to 375°F (190°C).
- Halve the zucchini lengthwise and scoop out the flesh with a spoon to create boat shapes. Place the halves in a baking dish and lightly brush them with half of the oil. Roast the zucchini boats in the oven for 10 minutes.
- Cook the bulgur according to the package instructions.
- Finely chop the red onion and garlic. Rinse the lentils and let them drain in a colander.
- Heat the remaining oil in a pan over medium heat and sauté the onion and garlic for about 2 minutes. Add the oregano, thyme, paprika and cumin, along with the tomato paste and cook for 1 more minute.
- Add the diced tomatoes, water, bouillon cube and lentils to the pan. Let the mixture simmer for 5 minutes to allow the flavors to blend.
- Stir the cooked bulgur into the lentil mixture. Season with salt and pepper to taste.
- Fill the hollowed zucchini with the bulgur and lentil mixture, then sprinkle with cheese.
- Bake for another 5 minutes. Serve warm.
Requisites:
- Baking dish
Tip van FitChef
Top the stuffed zucchini with a few fresh basil leaves when serving.
