Bulgur-Stuffed Squash


  • 1 Cup Extra Extra Coarse Bulgur
  • ½ Teaspoon Salt
  • 4 Round Zucchini
  • 1 Onion, Finely Chopped
  • 1 Teaspoon Sesame Oil
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Chopped Fresh Mint (Can Substitute One Pinch Dried) 
  • 1 Teaspoon Chopped Fresh Basil
  • 1 Teaspoon Chopped Fresh Parsley
  • 1 Tablespoon Sunflower Oil


1-Put the bulgur in a medium saucepan, season with salt, and add 3 cups of water on top. Cover and cook until the liquid is absorbed, about 15 minutes. Set aside.

2-Meanwhile, cut out the top part of the zucchini to create a “lid” (you will use it later). Scoop out the flesh of the zucchini, reserving the flesh of one of them and chopping it.

3-Heat the sesame oil and olive oil in a medium frying pan over medium heat.

4-Add the reserved chopped zucchini pulp and onion to the pan and cook, stirring frequently, until the onion has softened, about 5 minutes.

5-Add the onion mixture and fresh herbs to the bulgur in the pan. Stir to combine. Heap the bulgur mixture into the zucchini shells. Put the “lids” on top. Brush the zucchini all over with sunflower oil.

6-Bake in the oven preheated to 390ºF for about 40 minutes, or until the zucchini shells are tender and cooked through.