Beef And Bulgur-Stuffed Zucchini Recipe

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Ellie Krieger on Food Network
Nutrition per serving    (USDA % daily values)


Terrific recipe for that enormous overlooked zucchini in your garden. Made this with a 5 lb one. Sliced in half, seeded it, covered, and baked it for 20 min. upside down in 1/4" of water for 30 minutes first. Then drained the liquid, filled it and baked it. Mixed in 4TB tomato paste and 1/2 C. grated parmesan cheese. Everyone loved it.
Jennifer Amdur Spitz   •  29 Jul   •  Report
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Ingredients for 6 servings

6 medium zucchini (about 1/2 pound each)

1/2 cup low-sodium tomato sauce

1 cup cooked bulgur (1/3 cup uncooked)

3 tablespoons dried currants

1 tablespoon olive oil

1/4 teaspoon red pepper flakes

1 (14.5 ounce) can no-salt-added diced tomatoes, strained and juice reserved (about 3/4 to 1 cup juice)

1 tablespoon chopped garlic

1 teaspoon ground coriander

3 tablespoons pine nuts, toasted in a dry skillet over a medium-high flame for 2 minutes

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 pound lean ground beef (at least 90 percent lean)

1 small chopped onion (about 1 cup)

1/4 cup chopped parsley leaves

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