Bulgur Wheat, Beans, and Mushroom Stuffed ZucchiniAnanás e Hortelã
1 cup water
salt (to taste)
1/2 cup bulgur wheat
1 garlic cloves
olive oil (to taste)
2 cups fresh mushrooms
fresh thyme leaves (to taste)
1 cup beans (cooked)
6 zucchini (round)
grated parmesan cheese (to taste)
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1Preheat oven to 400 F.
2In a saucepan, add the water, a little bit of salt, and the bulgur wheat.
3Bring to a boil, cover the pan, and simmer for 10 to 15 minutes.
4Remove from heat and keep covered for 10 minutes to rest.
5In a frying pan, fry the chopped onion and garlic in a drizzle of olive oil, until the onion is translucent.
6Add the mushrooms, cut in pieces or sliced, and sprinkle with the chopped thyme.
7Saute the mushrooms until most of the liquid has evaporated.
8Add the beans and the bulgur wheat and mix well.
9Season with salt, if necessary.
10Cut the tops of the zucchini, and use a small spoon to remove the pulp, which you can save for soups.
11Sprinkle the inside of the zucchini with salt and brush the outside with olive oil.
12Fill the zucchini with the bulgur mixture and sprinkle with a little grated Parmesan to taste.
13Bake for 25 to 30 minutes.