Tender Lebanese Squash with Burghul

Name: Tender Lebanese Squash With Burghul
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 650 grams Zucchini flesh (or grated zucchini); 1 large Onion (finely diced); ½ cup Red capsicum ((bell pepper) 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)

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Tender Lebanese squash with burghul is simmered with onions and red bell pepper. Quick, easy and naturally vegan.

a qwhite plate with cooked burghul, red capsicum and zucchini

Why You’ll Love This Recipe

A quick Lebanese recipe
Has loads of flavor
This is the other lib koosa recipe (zucchini insides)
Dietary friendly - vegan, dairy free, nut free, soy free, corn free. Can be altered to be oil free too.

Ingredients You’ll Need

red capsicum, burghul in a bowl, grey zucchini, onion and salt and pepper laid out

Here are notes on some of the ingredients, the complete list with measurements, can be found in the full recipe card below.

Zucchini of the varieties of green, grey or golden can be used. These are long cylindrical types. I normally use either grey zucchini (aka Lebanese zucchini or grey squash).

The zucchinis are generally hollowed to make stuffed kousa with a coring tool like this and the leftover pulp become the main ingredient of this recipe. Learn how to core zucchini.

Tip: You can make this recipe without hollowing a zucchini, instead use a large sized grater to grate the whole zucchinis.

Finely diced brown onion is fried in a tiny amount of olive oil (normally this recipe calls for more oil, however I have reduced the amount)

Finely diced red Capsicum (bell pepper) will add to the mild sweetness of the onion and the red specks looks great throughout this dish.

Burghul (bulgur) makes this dish more substantial, like a pilaf. When cooked it will double in size. You can use either fine or medium grain. Burghul can be found at your local Middle Eastern grocer or in most supermarkets or buy burgul online. Please note this grain is from wheat therefore containing gluten.

Salt and pepper are added to taste.

Paprika can be sprinkled on top.

zucchini flesh in a bowl with a zucchini next to the bowl

How to Make Lebanese Squash With Bulgur

Step 1 - In a pot, over medium heat, add oil and onion and fry until golden. Add the capsicum (bell pepper) and fry until softened.

Step 2 - Stir through the zucchini, burghul, salt, pepper and cover with the lid, cook for 10-15 minutes or until the burghul is tender. Serve warm or cold.

Tip - zucchini flesh contains a lot of water which will help to cook the burghul.

a male hand holding a piece of bread with zucchini and burghul in it

Serving Suggestions

Serve Lebanese zucchini with pita bread, which is used as a scoop, hand-to-mouth eating. Use the bread to mop up the juices.

A serving of freshly cut vegetables or salad can also be served. Or enjoy it as a side, part of a mezze. Check out this rocca leaves salad.

Our family likes to enjoy this meal any time of day.

Try it for brekky with vegan scrambled eggs.

a hand holding a bread used as a scoop with zucchini flesh and bulgur

❓FAQ

How to store Lebanese squash with burghul?

Allow the dish to cool down to room temperature and then transfer to an airtight container. Store in the fridge for 3-5 days.

What sized burghul should I use?

Either fine or medium grain can be used to make this recipe. The texture of fine grain will be slightly juicier than the medium grain. The cook time will alter slightly between the two. Avoid using fine burghul as this will be too mushy.

a spoon in a white bowl filled with cooked zucchini flesh, diced ed capsicum in bulgur

Related Recipes

You might also enjoy these vegan Lebanese recipes

Fresh oregano in salad is amazing on toast
Ijjeh - you can also use zucchini pulp with this recipe
Lebanese chickpea salad
Fatayer bi sabanekh - spinach hand pies

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

Tender Lebanese Squash With Burghul

Tender Lebanese squash with burghul is simmered with onions and red bell pepper. Quick, easy and naturally vegan.

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Course: Breakfast, lunch

Cuisine: Lebanese, Middle Eastern

Diet: Vegan

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Author: Janelle Hama

Ingredients

650 grams Zucchini flesh or grated zucchini
1 large Onion finely diced
½ cup Red capsicum (bell pepper) 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

Metric - US Customary

Instructions

In a pot, over medium heat, add oil and onion and fry until golden. Add the capsicum (bell pepper) and fry until softened.
1 large Onion, ½ cup Red capsicum, 1 tablespoon Olive oil
Stir through the zucchini flesh, burghul, salt, pepper and cover with the lid. Cook for 10-15 minutes or until the burghul is tender. Serve warm or cold with a sprinkle of paprika.
650 grams Zucchini flesh, ⅓ cup Bulgur, ½ teaspoon Salt, ¼ teaspoon Pepper, 1 pinch Paprika