One of my favorite vegetables of the summer is zucchini. It is very economical and versatile. I have used it many recipes on my blog. A lot of times I am looking for zucchini recipes and wanted to have a collection of recipes here to reference for you and me. If you have made a good one or know of a good one, leave a comment and I will include it on the list.
Zucchini Boats with Bulgur
adapted from this recipe at Cooking Light
3/4 cup uncooked bulgur
3/4 cup boiling water
2 mediuml zucchini (about 1 1/2 pounds)
2 teaspoons olive oil
1 cup chopped onion
1 teaspoon ground cumin
2 garlic cloves, minced
3/4 cup (3 ounces) finely crumbled feta cheese
1/4 cup dried currants
1/4 cup minced fresh mint
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Combine bulgur and boiling water in a bowl; stir well. Cover and let stand 30 minutes.
Preheat oven to 375°.
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.
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; stir well.
Divide bulgur mixture into each zucchini shell, and place in a 13 x 9-inch baking dish. Cover and bake at 375° for 25 minutes. Any extra mixture can be put in a ramekin and baked with the boats.