Round Zucchini Stuffed with Ground Beef and Bulgur
As a side dish or main course. Try round zucchini stuffed with ground beef and bulgur from Spoonsparrow.
Ingredients
- 75 g bulgur
- 200 ml vegetable broth
- 4 round zucchinis (about 300 g each)
- 2 Tomatoes
- 1 Shallot
- 0.5 bunch fresh chopped herbs (e.g., rosemary and thyme)
- 50 g parmesan (30% fat in solids)
- 1 tbsp Olive Oil
- 300 g Ground Beef
- 50 g cream cheese (45% fat in solids)
- Salt
- Pepper
Instructions
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1.
Place bulgur in a bowl and pour the boiled broth over it. Let it soak for about 20 minutes; all liquid should be absorbed.
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2.
Meanwhile, clean and wash the zucchinis, cut off the tops, scoop out the flesh and finely chop it. Blanch the tomatoes, cool them, peel, quarter, seed, and dice them. Set aside half of the tomato mixture with half of the zucchini flesh. Peel and finely chop the shallot. Rinse the herbs, dry, and chop. Grate the parmesan. Heat oil in a pan and brown the ground beef together with the shallot.
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3.
Mix bulgur, vegetables, herbs, parmesan, and cream cheese into the browned meat. Season with salt and pepper and fill the hollowed zucchinis. Replace the tops and place them in an ovenproof dish. Arrange the remaining tomatoes and zucchini around them. Salt, pepper, and bake in a preheated oven at 160 °C (convection 140 °C; gas: level 2) for about 20–25 minutes until golden brown. If needed, add a little water.
