Stuffed Cretan Zucchini with Bulgur

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Ingredients for Stuffed Cretan Squash with Bulgur

Ingredients

  • 6 large Cretan Zucchini

For the stuffing

  • 1 onion
  • Half a tea glass of olive oil
  • 1 tablespoon of tomato paste
  • 1 tablespoon of pepper paste
  • 1 glass of coarse bulgur
  • 1 tablespoon of pomegranate syrup
  • 1 glass of hot water
  • Salt
  • Black pepper< li>1 tablespoon of mint
  • 1 teaspoon of red pepper flakes

For sauce

  • 1 red tomato< li>1 tablespoon of tomato paste
  • Salt
  • 1 teaspoon of red pepper powder
  • 3 glasses of hot water

How to Make Stuffed Cretan Squash with Bulgur?

For the stuffing, fry the chopped onion in olive oil with tomato paste. Add the washed and drained bulgur and fry for 2-3 minutes. Add water and pomegranate syrup. Season with salt and spices and cook on low heat until the bulgur water is absorbed. Cut off the stems of the zucchini and set them aside to make a lid. Carve the inside of the pumpkins with the help of a teaspoon. Stuff the inside of the pumpkins without pressing the stuffing. Cover it with the zucchini you separated and place it in a saucepan. For the sauce, grate the tomato and put it in a bowl. Add tomato paste, salt, red powdered pepper and hot water, mix it, and pour it over the stuffing. Cook on low heat until the zucchini is soft. Serve hot.

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