An explosion of flavors: Stuffed zucchini with lamb and bulgur
While most of you may be used to traditional stuffed peppers, sometimes it's worth experimenting in the kitchen.
This one recipe behind stuffed zucchini with lamb, bulgur, tomato and eggplant will take you on a completely different gastronomic journey, the taste of which you will want to come back again.
– 4 medium-sized zucchini
– 60 g of bulgur
– 300 g of minced lamb
- 1 onion
- 2 cloves of garlic
- 2 stalks of celery
– 6 dried apricots, finely chopped
– 1 tomato, medium size, diced, without seeds
– 1 small eggplant, diced
- 1 bunch of parsley
- 200 g of grated sheep's cheese
Chop the onion, then the parsley stalks and then the celery. In a separate pan, fry the tomatoes in a little oil. Everything, except the eggplant and the lamb, is fried in a little olive oil. When the vegetables are slightly browned, add the minced lamb and season with salt. Hollow out the courgettes, chop the inside and add it to the other vegetables. When the liquid from the meat and vegetables has reduced a little, add the chopped apricots, chopped tomatoes and eggplant. Fry for about 35-40 minutes. Add water occasionally, but not too much, it should be fried in the juices of vegetables and meat. Fill the zucchini with the previously prepared filling, sprinkle with sheep's cheese and bake in the oven at 180 degrees for about 20-30 minutes.