There’s something about round zucchini that just makes them seem like they’re begging to be sliced in half and stuffed. Every week, I see piles of them at the farmers market and I usually take 3 or 4 to make for dinner.
The stuffing options for zucchini are endless, but this time around, I went with some other seasonal ingredients: fresh spring onions and swiss chard.
So, I sliced ’em, stuffed ’em, and baked ’em… and then we ate ’em. And they were delicious! Enjoy!
Here’s what you need:
- 1 cup fine bulgur
- 2 cups vegetable broth
- 2 medium round zucchini
- 1 small onion, quartered
- 10 mushrooms
- 2 cloves garlic, peeled
- 3 stalks rainbow swiss chard (leaves and stems), roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon oregano
- 1/8 teaspoon cayenne
- Salt and pepper
- 1/2 cup shredded cheese (Comté, Gruyere, parmesan, mozzarella…)
Here’s what to do:
- In a medium stockpot, bring vegetable broth to a boil. Mix in the bulgur, cover, remove from heat, and let sit for 7 minutes. Drain excess water and fluff with a fork. (You can also follow preparation directions on the package of bulgur – fine and medium bulgur are cooked differently!)
- Slice each zucchini in half lengthwise. Scoop out the insides, leaving about a half an inch of flesh inside. Reserve insides in a small bowl. Steam the zucchini halves for 10-15 minutes, until just tender.
- Preheat the oven to 375°F / 190°C.
- In a food processor, pulse the onions, mushrooms, garlic, and swiss chard stems until finely chopped.
- In a large pan, heat the olive oil and butter over medium high heat. Add in the onions, mushrooms, garlic, and swiss chard stems. Sauté over medium high heat for 4-5 minutes.
- In the food processor, pulse the swiss chard leaves until finely chopped. Add to the pan and continue to cook for a few minutes. Season with oregano, cayenne, salt, and pepper.
- Turn the heat off and add one cup of the cooked bulgur to the pan. Mix everything together.
- In a small baking dish, place the zucchini halves facing upwards and season with salt and pepper. Place about a half a cup of the stuffing into each half and top with shredded cheese.
- Bake at 375°F / 190°C for 20-30 minutes, until cheese is melted and slightly browned.
The extra filling can be mixed with the extra bulgur to be served on the side of the zucchini to make this a filling main dish. Serves 2 main dish, or 4 appetizers.