Beef and Bulgur-Stuffed Zucchini

Name: Beef and Bulgur-Stuffed Zucchini
Prep time: 1 h 28 min
Cook time: 1 h 28 min
Total time: 1 h 28 min
Yield: 6
Cuisine: Global
Ingredients: 411 grams no-salt-added diced tomatoes, strained and juice reserved (about 3/4 to 1 cup juice); 79 milliliters cup cooked bulgur uncooked); 3 Tbsps dried currants; 1 Tbsp chopped garlic; 1 teaspoon ground coriander; 2 teaspoons ground cumin; 227 grams lean ground beef (at least 90 percent lean); 1 Tbsp olive oil; 237 milliliters small chopped onion (about; 59 milliliters chopped parsley leaves; 3 Tbsps pine nuts, toasted in a dry skillet over a medium-high flame for 2 minutes; 0 teaspoons red pepper flakes; 1 teaspoons salt; 118 milliliters low-sodium tomato sauce; 1 kilograms medium zucchini (about each)

Need a dairy free main course? Beef and Bulgur-Stuffed Zucchini could be an outstanding recipe to try. One serving contains 244 calories, 15g of protein, and 9g of fat. This recipe serves 6. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of ground cumin, bulgur, pine nuts, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 28 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Cut each zucchini in half crosswise. Using a melon baller, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides and leaving zucchini closed at the bottom of each half. Reserve zucchini flesh for another use, or discard. Reserve zucchini tubes.

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Zucchini

Melon

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Melon Baller

Heat oil in a heavy skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion sand cook, stirring, until they are soft and translucent, about 3 minutes.

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Onion

Add garlic and cook for 2 minutes more.

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Garlic

Add ground beef, cumin, coriander and red pepper flakes and cook until meat is just done and no longer pink, 4 to 5 minutes.

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Red Pepper Flakes

Ground Beef

Coriander

Cumin

Meat

Add bulgur, and diced tomatoes and currants and cook an additional 2 to 3 minutes.

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Currants

Tomato

Bulgur

Remove from heat and stir in pine nuts and parsley.

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Pine Nuts

Parsley

Let mixture cool slightly, about 5 minutes. Using a small spoon or clean hands, gently stuff zucchini halves with beef-mixture.

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Zucchini

Beef

Place zucchini halves in a 9 by 13-inch glass baking dish.

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Zucchini

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Glass Baking Pan

Combine reserved tomato juice, tomato sauce and salt and pour over zucchini. Cover tightly with foil and place in oven.

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Tomato Juice

Tomato Sauce

Zucchini

Salt

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Aluminum Foil

Oven

Bake for 20 minutes.

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Oven

Remove from oven, uncover and rotate zucchini. Re-cover, return dish to oven and bake an additional 20 to 25 minutes, until zucchini is cooked through but still slightly firm.

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Zucchini

Equipment you will use

Oven

Place 2 zucchini halves on a plate and serve with tomato sauce.

Ingredients you will need

Tomato Sauce

Zucchini