---

Fried bulgur zucchini

Brandner restaurant Regensburg

---

---

Zucchini, a versatile vegetable with vitamin power. Packed with veggie bulgur, this recipe is super healthy and low in calories. Replace the honey with agave syrup and you have a delicious vegan option. Tastes great. Always succeeds.

Ingredients

For the bulgur zucchini

• 4 medium, colored zucchini
• 300 g bulgur
• 3 cups vegetable broth
• 2 colored bell pepper
• 2 stalks celery
• 2 tablespoons olive oil
• 1/2 lemon
• 1 teaspoon honey or agave syrup
• 1 garlic clove
• 1 small onion
• 1/4 bunch parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika powder
• Ground black pepper
• Sorat flower salt

For the tomato blossom salsa

• 150 grams colored cherry tomatoes
• 2 small colored bell pepper
• 2 tablespoons olive oil
• 1 garlic clove
• 1 small onion
• 1/2 teaspoon dried flowers
• 1 fresh chili
• Ground black pepper
• Sorat flower salt

For the topping

• 50 g green olives
• 50 g black olives

Instructions bulgur zucchini

• Bulgur: Cook the bulgur in the broth over low heat according to package instructions and let it cool down.
• Meanwhile, wash the zucchini, trim off the stalk at the tip of the zucchini and halve lengthways. Use a spoon to scrape out the insides of the zucchini, being careful not to break the skins and leave about 1/2 inch around the edge. Finely chop the flesh. Place scooped out zucchini boats in a hot pan and fry on the cutting edge without oil.
• Vegetable: Peel the onion and cut into fine cubes. Wash, deseed and dice the peppers. Wash the celery and cut into cubes. Peel and finely chop the garlic. Wash, pat dry and finely chop the parsley.
• Lemon: Wash the lemon, grate the zest, squeeze the lemon and add the zest and juice to the cold bulgur.
• Olives: Cut the olives into fine rings, place on a plate and cover, set aside.
• Stuffing: Heat the oil in a pan and sauté the onions over medium heat for two to three minutes. Add pulp, diced peppers, celery and garlic. Sauté everything for about five minutes and mix in the bulgur.
• Seasoning: Add parsley, cumin, paprika powder and honey or agave syrup to the bulgur mixture. Stir well to combine. Taste and adjust seasoning with salt and pepper.
• Finale: Fill the zucchini with the bulgur mix, reheat in the oven just before serving.
• Topping: Garnish with olive rings before serving.

Instructions salsa

• Wash and halve the cherry tomatoes.
• Peel the onion and cut into fine cubes.
• Peel and finely chop the garlic.
• Wash, deseed and dice the peppers.
• Heat the oil and add onions, garlic and peppers.
• Sauté for about three or four minutes, season with salt and pepper.
• Add the halved cherry tomatoes and carefully fold in.
• Season to taste with chili and sprinkle with flowers.

Print recipe