Zucchini with Bulgur-Feta Filling

Ingredients

• 75 g bulgur
• Salt
• 4 zucchini
• 1 onion
• 2 tbsp olive oil
• 2 Garlic cloves
• 2 sprigs oregano
• Pepper
• 250 g vegetarian sheep cheese
• 2 Eggs
• 1 Organic lemon
• 2 stalks Parsley

Instructions

1. 1.

   Stir bulgur into 250 ml boiling, lightly salted water, remove from heat and let it soak for about 30 minutes.

2. 2.

   Wash zucchini, trim ends, halve lengthwise and scoop out the flesh with a spoon, leaving a 1–2 cm border. Chop the flesh finely. Peel and finely chop the onion.

3. 3.

   Heat olive oil in a hot pan and sauté onions. Add zucchini flesh. Peel and finely chop garlic and add it. Wash oregano, shake dry, pull leaves from stems and finely chop, then mix in and simmer for about 5 minutes. Combine everything with bulgur and season with pepper. Remove from heat and let cool.

4. 4.

   Crush sheep cheese in a bowl, mix with eggs and bulgur mixture. Spread onto zucchini halves. Place in a fireproof dish and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 25 minutes until golden.

5. 5.

   Meanwhile wash lemon, grate dry and slice. Wash parsley, shake dry and pull leaves from stems. Remove filled zucchini from the oven and serve with lemon slices and parsley.