Zucchini With Bulgur

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This tasty, filling summertime crockery tin beryllium served arsenic a vegetarian main course, an appetizer oregon a airy lunch.

Coarsely crushed bulgur is disposable astatine Middle Eastern markets and immoderate wellness food/organic stores.

Adapted from "The Turkish Cookbook," by Nur Ilkin and Sheilah Kaufman (Interlink, 2010).

Ingredients

measuring cup

Servings: 6-8

For the sauce

  • 2 cups regular oregon low-fat plain yogurt
  • 2 oregon 3 mean cloves garlic, minced
  • Sea salt

For the zucchini and bulgur

  • 5 mean zucchini, rinsed (about 2 1/4 pounds)
  • 1/3 cupful extra-virgin olive oil
  • 2 mean onion, coarsely chopped
  • 4 oregon 5 mean cloves garlic, finely chopped
  • 2 cubanelle peppers, stemmed, seeded and coarsely chopped
  • 1 cupful canned diced tomatoes, drained
  • 2 teaspoons herb paste
  • Sea salt
  • Freshly crushed achromatic pepper
  • 1/2 cupful coarsely crushed bulgur (see headnote)
  • 1 1/2 cups lukewarm water
  • 1 tablespoonful finely chopped flat-leaf parsley, for garnish
  • 1 tablespoonful finely chopped dill, for garnish
  • 1 tablespoonful finely chopped mint, for garnish

Nutritional Facts

Per serving (based connected 8, utilizing low-fat yogurt)

  • Calories

    190

  • Fat

    10 g

  • Saturated Fat

    2 g

  • Carbohydrates

    21 g

  • Sodium

    150 mg

  • Protein

    7 g

  • Fiber

    4 g

  • Sugar

    9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Turkish Cookbook," by Nur Ilkin and Sheilah Kaufman (Interlink, 2010).

Tested by Bonnie S. Benwick.

Published September 14, 2010

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Updated March 13, 2026

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