Zucchini Stuffed with Bulgur, Brynza and Tomatoes

Zucchini Stuffed with Bulgur, Brynza and Tomatoes

45 min
Easy
1 serv.
255 g / 1 serv.
silicon (Si) manganese (Mn) phosphorus (P) Vitamin E Vitamin C calcium (Ca)

Rating

Average rating:—

Description

A healthy and hearty dish of baked zucchini stuffed with bulgur, brynza cheese and tomatoes

  1. Preheat the oven to 180°C
  2. Rinse the bulgur, pour 100 ml of boiling water and cook for 10-12 minutes until half-cooked
  3. Cut the zucchini in half lengthwise and scoop out the flesh with a spoon, leaving walls 5-7 mm thick
  4. Finely chop the zucchini flesh, tomato and garlic
  5. Mix the bulgur, chopped zucchini flesh, tomato, garlic and crumbled brynza cheese
  6. Season with salt and pepper and mix the filling
  7. Fill the zucchini halves with the filling
  8. Grease a baking dish with sunflower oil and place the zucchini
  9. Bake in the oven for 25-30 minutes until the zucchini is soft
  10. Sprinkle with fresh dill before serving
246
96 kcal / 100 g
kcal
9.2 g
3.6 g / 100 g
Protein
21.9 g
8.6 g / 100 g
Carbohydrates
13.2 g
5.2 g / 100 g
Fats

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FAQ

How to cook Zucchini Stuffed with Bulgur, Brynza and Tomatoes?
Zucchini Stuffed with Bulgur, Brynza and Tomatoes. How to cook in 45 min. 246 kcal, P 9 / F 13 / C 21.
How many calories in Zucchini Stuffed with Bulgur, Brynza and Tomatoes?
246 kcal, protein 9 g, fat 13 g, carbs 21 g per serving.

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