Zucchini stuffed with beef and bulgur
6 servings
70 minutes
Zucchini stuffed with beef and bulgur is a true embodiment of Russian cuisine flavors, where juicy vegetables meet aromatic meat and spices. The dish's origins trace back to the tradition of baking vegetables with fillings, common in many world cuisines. The tender zucchini becomes an ideal shell for the rich filling, while bulgur adds a pleasant texture. Sweet notes of currants and the nutty taste of pine nuts make the flavor complex and memorable. Baked in tomato sauce, the zucchinis gain even more softness and richness, while spices release their aroma, creating harmony in every bite. This dish is perfect for a cozy family dinner and pairs wonderfully with greens and sour cream sauce.
1
Preheat the oven to 190 degrees.
2
Cut each zucchini in half. Scoop out the flesh with a melon baller, leaving 0.5 cm around the edges (the zucchini flesh is not needed).
- Zucchini: 6 pieces
3
Boil the bulgur and let it cool.
4
Heat oil in a heavy skillet over medium heat. Add onion and cook, stirring, until soft and translucent, about 3 minutes. Add garlic and cook for another 2 minutes. Add ground meat, cumin, coriander, and red pepper, and fry until the meat is slightly browned, 4 to 5 minutes. Add bulgur, canned tomatoes (410 grams, leaving the liquid for later use), and currants, and fry for another 2-3 minutes. Remove from heat, add pine nuts and parsley. Allow the mixture to cool slightly, about 5 minutes. Carefully fill the zucchini with the mixture using a small spoon.
- Olive oil: 1 tablespoon
- Onion: 1 head
- Garlic: 3 cloves
- Ground beef: 250 g
- Ground coriander: 1 teaspoon
- Ground caraway: 2 teaspoons
- Red pepper flakes: 0.3 teaspoon
- Bulgur: 70 g
- Canned tomatoes: 1 jar
- Dried currants (Zante): 3 tablespoons
- Toasted pine nuts: 3 tablespoons
- Parsley leaves: 1 teaspoon
5
Place the zucchini in a glass baking dish. Mix the juice from the tomatoes, tomato sauce, and salt, and pour the mixture over the zucchini. Cover tightly with foil and place in the oven. Bake for 20 minutes.
- Tomato sauce: 125 g
- Canned tomatoes: 1 jar
- Salt: to taste
6
Remove from the oven, take off the foil, and flip the zucchini. Cover well with foil again and bake for another 20 to 25 minutes until fully cooked.
