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Beef and Bulgur-Stuffed Zucchini Recipe

Beef and Bulgur-Stuffed Zucchini

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Average Rating:

Total Reviews: 22

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  • on April 14, 2012

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    I like all Ellie recipes and this one is no exception.... It's light and filling... I stuffed some bell peppers as well(just cut them in half and laid them with the filling personally i thought it was better in the peppers than the zucchinis... Anyway this one is a keeper

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  • on March 05, 2012

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    I made this recipe gluten free vegetarian style. Substituted the meat with fresh brown mushrooms sauteed to a golden brown then chopped small. Also added 2 chopped Soy Free Bahama Rice Burgers Jerkin Spicy kind. The rest was just like Ellie made it. IT IS DELICIOUS!!!!!! My husband and I just love this recipe. So healthy. Thank you Ellie Kreiger =

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  • on February 22, 2012

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    I made these Beef & Bulgur Stuffed Zucchini last night for dinner. I have made these several times and each time my husband and I keep smacking our lips and say these are sooo good. When you bite into the filling the special treat is the pine nuts and raisins. I will try the filling with cabbage rolls or stuffed peppers as suggested by others. Yum

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  • on February 18, 2012

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    substituted vegetarian beef crumbles for the meat and omitted the pine nuts and currants (didn't sound appealing and added just a small amount of mozzarella cheese on top
    soooo good, very delicious and savory
    will make again

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  • on February 01, 2012

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    This was very good! I will make again. I served mine over brown rice to sop up some of the extra sauce. This made way more than one 9x13 pan for me though, depends on the size of your zucchinis.

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  • on October 08, 2011

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    We loved this! The currants and pine nuts make it sort of exotic.
    I used rice instead of bulgar (actually it was half brown basmati and half white...I think the white was also basmati. Watch to not cook the zucchini to mush. I chopped up one of those late summer zucchini "logs" and just laid large slabs of squash in the bottom of a 9x13 pan, then just poured the "stuffing" over the top.

    I also topped it with little crumbled goat cheese. YUM! That made all of the flavors pop!

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  • on July 11, 2011

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    I made this with a combo of yellow and zuchinni squash and left out the pine nuts and currents due to personal taste. It was really good and a great way to use up the bumper crop of squash! Even my vege hating husband ate it.

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  • on June 02, 2011

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    Yum! I've made this three times so far and loved it every time. I used ground turkey, and I didn't have currants so i chopped up some dried apricots and they added the same sweet/tangy taste. I've also added a little shredded cheese to the top, not as healthy but yummy!

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  • on March 24, 2011

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    Really delicious recipe. Made with ground bison, and raisins in place of currants. My whole famiy enjoyed it! Cooked extra bulgur and made a salad with the bulgur, sauteed zucchini (removed from centers, tomatoes, chopped onions, a little garlic, feta cheese, parsley, and red wine vinaigrette. Bonus!

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  • on January 16, 2010

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    THIS DISH HAD SO MANY DIFFERENT FLAVORS GOING ON, IT'S A LITTLE TIME CONSUMING BUT WORTH IT, NEXT TIME I WILL MAKE THIS AHEAD OF TIME, THE ONLY THING I DID DIFFERENT WAS I USED YELLOW SQUASH AND MADE THEM INTO BOATS & ADDED SOME GOAT CHEESE ON TOP THE LAST 5 MIN OF BAKING. IT'S FEELS GOOD EATING SOMETHING GOOD & HEALTHY.

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