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–+ servings
a qwhite plate with cooked burghul, red capsicum and zucchini
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5 from 3 votes

Zucchini Bulgur

Zucchini bulgur is a moist pilaf, featuring zucchini and bulgur simmered with onions and red bell pepper. Quick, easy and naturally vegan.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, lunch
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 4 servings
Calories: 119kcal
Author: Janelle Hama

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
Metric - US Customary

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

Fine or medium gran burghul can be used. The size you choose will alter the cooking time slightly, cook until tender.

Nutrition

Serving: 0.75cup | Calories: 119kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 308mg | Potassium: 568mg | Fiber: 5g | Sugar: 6g | Vitamin A: 923IU | Vitamin C: 56mg | Calcium: 41mg | Iron: 1mg