Sunday, July 25, 2010

Bulgur and Dilled Zucchini

This recipe comes from a book I don't fully trust -- I have many notes in the book where the recipe was bland. But others were total winners. I am going to move this recipe into the category of winners. With one caveat -- it needs a generous serving of feta cheese on top.

Bulgur and Dilled Zucchini
Vegetarian Express Lane Cookbook

3 c water
1 tsp salt
1 1/2 c bulgur
5 zucchini
2 T olive oil
1 c parsley, chopped
1 T fresh dill, chopped, or 1 tsp dried
1/4 tsp crushed red pepper
feta cheese, crumbled

Bring water and salt to a boil in a medium pot. Add bulgur, cover, reduce the heat to low, and cook 5 minutes, or until barely softened. Remove from heat and set aside.

Wash zucchini and cut into small cubes or slices. Combine with parsley, dill and red pepper flakes.

Heat oil in a wide skillet over high heat. Add zucchini, herbs and spices. Cook until zucchini is done to desired taste (I cooked them for about 10 minutes). If your pan is big enough, add the bulgur to the zucchini and stir to combine.

Scoop onto serving plates and toss with crumbled feta.

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