Bulgur wheat is such a wonderful grain to stock in your pantry, cooks in less then 10 minutes, wonderful fluffy in texture and packs fiber and protein with 26g of fiber per cup and 17g of protein per cup.
Embrace this recipe with what is in season since this was at our end of Summer cooking class we used zucchini, summer sweet peppers and basil.
I served it with a Summer Panzanella salad.
Make ahead 1 day and roast before serving.
6 small round pattypan zuchinnis, about the size of an orange
2 cups of cooked bulgur wheat, follow instructions on package make sure to add salt and 1 tablespoon of EVOO,
1 small dice red onion
1 small dice sweet pepper, about 1 cup
3 tablespoons of basil, chiffonade (into strips)
1/4 cup of We Olive Basil Olive Oil, divided
3 tablespoons of Tapanade
Vegan Parmesan (Optional)
Salt and pepper to taste
Preheat oven to 400*
Cut off tops of squash and scoop out seeds with a spoon. Sprinkle inside with salt and place cut side down on to a plate lined with paper towels to remove water from squash. Let sit for up to 20 minutes.
In a roasting pan place squash cut side up. Drizzle two tablespoons of EVOO into squash and sprinkle with salt and pepper. Roast for 15 minutes.
While squash is roasting combine remaining ingredients in bowl and remaining 2 tablespoons of olive oil. Taste for seasoning. Add salt and pepper if needed but not much since tapanade with add salt.
After squash has par-baked fill with bulgur wheat mixture and top with vegan parmesan Roast for additional 20 minutes and serve. Can be filled and cooled to refrigerate ahead of time and final cooking before serving.