Zucchini bulgur is a moist pilaf, featuring zucchini and bulgur simmered with onions and red bell pepper. Quick, easy and naturally vegan.
For such an uncomplicated dish that works beautifully as both a main course (I love it for brekky) or a side, zucchini bulgur offers an impressive burst of flavor, showcasing yet another delightful example of a naturally vegan Lebanese recipe. In Arabic, we refer to this dish as "kousa bil burghul", which translates to "zucchini with bulgur."
Unlike a typical pilaf, the texture of zucchini bulgur is moist and slightly more liquid, thanks to the natural juices of the zucchini. This is perfect for scooping up with warm pita bread, as it’s traditionally served alongside it.
In the realm of Lebanese cuisine, there are numerous zucchini recipes for zucchini haters that might just change their minds. One can explore variations like lib koosa, which bears a resemblance to this dish, or give stuffed kousa a try for a heartier option.
Key Ingredients You’ll Need
The complete list of ingredients with measurements, can be found in the full recipe card below.
In my family, zucchini bulgur often came to life as a delicious byproduct of our stuffed zucchini preparation (I linked that recipe earlier on).
Since hollowing out each zucchini leaves behind a substantial amount of zucchini flesh (see picture above), this dish emerged as a creative solution.
However, you don’t need to go through that process; simply grate zucchini, skin and all, and you’ll be on your way to a tasty meal.
Janelle's Tip
Avoid using extra fine bulgur, this will result in a very mushy texture.
I often find myself eating on the go, those times, I like to eat this wrapped in pita bread with some rocca leaves salad.
Storage
If you find yourself with any leftovers, be sure to store them in an airtight container in the fridge, where they will stay fresh for up to five days.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Zucchini Bulgur
Ingredients
- 650 grams Zucchini flesh or grated zucchini (aka gray squash)
- 1 large Onion finely diced
- ½ cup Red bell pepper (capsicum) finely diced
- ⅓ cup Bulgur fine or medium grain. Washed and drained.
- 1 tablespoon Olive oil
- ½ teaspoon Salt to taste
- ¼ teaspoon Pepper to taste
- 1 pinch Paprika to sprinkle on top
Instructions
- In a saucepan, over medium heat, add oil and onion and fry until golden. Add the bell pepper and fry until softened.1 large Onion, ½ cup Red bell pepper, 1 tablespoon Olive oil
- Stir through the zucchini flesh, bulgur, salt, pepper and cover with the lid. Cook for 10-15 minutes or until the bulgur is tender. Sprinkle with paprika. Serve warm or cold with warm pita bread.650 grams Zucchini flesh, ⅓ cup Bulgur, ½ teaspoon Salt, ¼ teaspoon Pepper, 1 pinch Paprika
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.
Manuela
I grated the squash sand it worked, I made them medium sized. I have ordered the zucchini corer as I intend to make more of these types of foods.