Courgettes farcies au boulgour


  •  4 to 8 round zucchini, depending on size
  • 1 red pepper
  • 1/2 jar sun-dried tomatoes
  • 200 g (0,44 lbs) bulgur
  • 50 cl water
  • 150 g (0,33 lbs) cherry tomatoes
  • 100 g (0,22 lbs) brousse or fromage frais (optional)
  • 1 tbsp vegetable stock or 1 crumbled cube
  • dried herbs and spices oregano, thyme, garlic powder, … according to your tastes
  • salt and pepper
  • olive oil

 

Cut a hat on the zucchini and hollow out the inside.

Cut the inside of the zucchini into small cubes, as well as the seeded pepper and the sun-dried tomatoes.

Fry everything in a little oil from the sun-dried tomatoes for 5 minutes. Add the bulgur, broth, spices and water. Mix well and cook for 10 minutes.

Meanwhile, blanch the hollowed out courgettes for 10 minutes in boiling water then drain.

Garnish the zucchini with a spoonful of bush, the filling, again a spoonful of cheese and close with the hat. Place the cherry tomatoes around in the dish and bake for 25 minutes at 180°C-352.


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