Fit Stuffed Zucchini with Bulgur

By replacing white rice with fiber-rich bulgur and using lean beef with minimal olive oil, we have created a low-glycemic, high-protein version of this comforting classic.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 medium zucchinis (ends trimmed, hollowed out) · 136 kcal in the whole recipe
• 250g lean ground beef (5% fat) · 380 kcal in the whole recipe
• 1/2 cup dry bulgur · 272 kcal in the whole recipe
• 1 medium onion, finely chopped · 40 kcal in the whole recipe
• 1.5 tablespoons olive oil · 180 kcal in the whole recipe
• 1 tablespoon tomato paste · 21 kcal in the whole recipe
• 1/2 bunch fresh dill, finely chopped · 9 kcal in the whole recipe
• 1 cup warm water
• 1 teaspoon salt, black pepper, and dried mint to taste

Method

1. In a bowl, thoroughly mix the ground beef, bulgur, chopped onion, half of the tomato paste, 1 tablespoon of olive oil, dill, salt, and spices.

   

2. Scrape the outer skins of the zucchinis with a fork, then fill them with the meat mixture, leaving a small gap at the top for the bulgur to expand.

   

3. Place the stuffed zucchinis upright in a medium pot.

   

4. Whisk the remaining tomato paste, olive oil, and warm water together, pour it into the pot from the side, cover, and cook on low-medium heat for 35-40 minutes until the zucchinis and bulgur are tender.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.