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Vegetarian, Classics and bistro fare

Stuffed zucchini with bulgur and cheese

Stuffed zucchini with bulgur and cheese is a vegetarian summer dish for 4 people, ready in 60 minutes, medium difficulty, at €2.10 per person. The key is pre baking the zucchini boats so they turn tender while the bulgur, tomato and herb filling stays moist under its melted cheese topping.

Zucchini halves hollowed out, filled with bulgur, tomatoes and herbs, topped with melted cheese, served with a salad.

Stuffed zucchini with bulgur and cheese
Total time
1 h
Difficulty
Medium
Cost per person
€2.10
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

A zucchini half hollowed out, filled with bulgur cooked with tomato and mint, then topped with cheese until it turns golden. The scooped out zucchini flesh, cooked down with onion and tomato, keeps the filling moist, while the shell holds just enough structure to eat with a spoon without falling apart on the plate.

This dish works as well on a weeknight as on a meat free Sunday, served alongside a simple green salad. Kids usually enjoy digging into their own zucchini half and finding melted cheese on top, and since everything can be assembled the day before, it's an easy choice when you're having people over without wanting to cook at the last minute.

The ingredients

4 people

Fruits and vegetables

  • Round or long zucchini 4
  • Tomatoes 3
  • Onion 1
  • Garlic 1 clove
  • Mint 1 bunch
  • Green salad 1

Pantry

  • Bulguroften in the pantry 150 g
  • Olive oiloften in the pantry 4 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Shredded Swiss cheese 100 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the zucchini in half lengthwise and scoop out the flesh with a spoon.

    Leave a one centimeter wall so they hold their shape.

  2. Cook the bulgur according to the package instructions, drain it and let it fluff up. 10 min

    Bulgur cooks in twice its volume of water.

  3. Sauté the onion, garlic, chopped zucchini flesh and diced tomatoes. 10 min

    Cook in the pan until the liquid evaporates.

  4. Mix with the bulgur, chopped mint, salt and pepper, fill the zucchini boats and top with the shredded cheese.

    Press the filling down firmly with the back of a spoon.

  5. Bake at 190°C until the cheese turns golden, and serve with the salad dressed in olive oil, vinegar, salt and pepper. 25 min

    Switch on the broiler at the end for a nice golden crust.

Our tips to get it right

  • Pick zucchini that feel firm and aren't too large, they cook more evenly and hold their shape better once stuffed.
  • Set aside a bit of raw zucchini flesh if your filling looks dry, it will release moisture as it bakes.
  • If you're using round zucchini, just slice off a cap instead of cutting them in half, they stand upright when stuffed and look more impressive on the table.

The variations

  • Swap the cheese for crumbled feta for a more pronounced flavor that pairs well with the mint.
  • Add 200g of ground meat cooked with the onion for a heartier version, keeping the same amount of bulgur.
  • For a quicker kid friendly version, shape the filling into small mounds on halved tomatoes instead of hollowing out zucchini, it bakes faster and tastes nearly the same.

What to serve it with

  • Lemony green salad
  • Grilled country bread
  • Sparkling water with lemon

Storage

Stuffed zucchini keep for 2 to 3 days in the fridge in a sealed container. They can be frozen once cooked and cooled, then reheated in the oven rather than the microwave to keep the cheese crisp.

Questions about this dish

Can you use rice or quinoa instead of bulgur?

Yes, swap in the same amount of cooked rice or quinoa. The baking time for the zucchini stays the same, only the texture of the filling changes slightly.

Can you prep stuffed zucchini ahead of time?

Yes, you can fill them the day before and keep them covered in the fridge. Bake them the next day, adding 5 to 10 minutes since they start out cold.

Why pre bake the zucchini boats before stuffing them?

Without pre baking, the skin stays firm while the filling has already finished cooking. Ten minutes of baking beforehand lets the zucchini turn tender at the same time the cheese browns on top.

How do you adapt this recipe for young kids?

Chop the zucchini flesh and tomatoes more finely for a smoother texture, and cut the mint in half if the fresh flavor feels too strong for them. The melted cheese on top usually helps vegetables go down easier.

How long does it take to make stuffed zucchini with bulgur and cheese, served with a salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in stuffed zucchini with bulgur and cheese, served with a salad?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does stuffed zucchini with bulgur and cheese, served with a salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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