• 1 cup water
  • salt (to taste)
  • 1/2 cup bulgur wheat
  • 1/2 onion
  • 1 garlic clove
  • olive oil (to taste)
  • 2 cups fresh mushrooms
  • fresh thyme leaves (to taste)
  • 1 cup beans (cooked)
  • 6 zucchini (round)
  • grated parmesan (to taste)


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