Zucchini With Vegetable And Bulgur Wheat Stuffing

• 1/4 lb bulgur wheat, rinsed with cold water
• 2-3 tbsp olive oil
• 2 None tomatoes, finely diced
• 3 sprigs fresh rosemary, needles removed from 2, 1 kept whole for garnish
• 2 oz green olives, pitted and halved
• 1 None small onion, peeled and finely chopped
• 4 None zucchini, cut in 1/2 lengthwise and the seeds scooped out
• 3 cups vegetable stock
• 1 1/4 cup yogurt
• 1 clove garlic, peeled and finely chopped
• 4 sprigs fresh parsley, finely chopped

1. Bring the bulgur wheat to a boil in 3/4 cup salted water and simmer over medium heat for about 7 mins, uncovered. Remove from the heat and stir in the olive oil. Stir in the tomatoes, rosemary needles, olives and onion.
2. Preheat the oven to 400u0b0F. Put the zucchini side by side in a roasting pan. Fill them with the bulgur mixture. Bring the stock to a boil then pour it into the pan. Put the remaining sprig of rosemary into the stock and bake for about 20 mins.
3. Meanwhile, mix the yogurt and garlic and season to taste. Stir in 3/4 of the parsley. Remove the zucchini from the oven and serve with a dollop of yogurt, sprinkled with parsley.

bulgur wheat, olive oil, tomatoes, rosemary, green olives, onion, zucchini, vegetable stock, yogurt, clove garlic, parsley

Taken from recipes-plus.com/api/v2.0/recipes/18184 (may not work)