Vegetable cous cous with fish balls
11 recipes
Zicchina round stuffed pumpkin and bulgur
ingredients
servings
4
Bulgur
180 oz
Black pepper
to taste
Iodized salt
to taste
Extra virgin olive oil
to taste
Onions
1 half
Grated Parmesan cheese
80 oz
Pumpkin
100 oz
Courgette
4 unit
Side Dishes from Italy
Zicchina round stuffed pumpkin and bulgur
Zicchina round stuffed pumpkin and bulgur
ready in
1 hour 40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
After a weekend of revelry, including various dining and drinking, today starts the week with a slight recipe slightly ....
preparation
step 1
First we cook the bulgur in boiling salted water.
step 2
Meanwhile, we cut a cap to round zucchini and svuotiamola of his flesh with a spoon. We set aside.
step 3
Now let boil a few minutes emptied zucchini to soften them a bit '.
step 4
Meanwhile in a frying pan put a little oil and finely chopped onion shortly after we add the grated pumpkin and minced meat with a knife.
step 5
We cook with a ladle of hot water for 10 minutes. We climb and pepiamo.
step 6
When the bulgur is cooked connecting it to the sauce of pumpkin and let cool a bit 'by putting them scoliamo zucchini mouth down.
step 7
Passed twenty minutes we combine the mixture and the grated Parmesan cheese fill the zucchini that we previously salty inside.
step 8
Once filled sprinkle the surface with the other Parmesan and adagiamo stuffed zucchini on a baking sheet, alongside their caps.
step 9
Bake at 180 degrees for 30-40 minutes.
