Plant-Based 
pretty easy 
4 People
Zucchini boats filled with a spiced bulgur and vegetable stuffing, topped with feta cheese and fresh basil. Served on a rich tomato sauce with salad on the side.
Gluten friendly option - bulgur is replaced with buckwheat.
Gluten friendly option - bulgur is replaced with buckwheat.
1. Set oven to 200ºC.
Place bulgur in a saucepan with plenty of water. Bring to the boil and simmer for 15-20 minutes, or until cooked al dente. Drain and rinse.
2. Cut each zucchini in half lengthways and scoop out the centre using a small spoon, leaving a 1cm-thick shell. Chop and reserve flesh. Rub shell with oil, place on a lined oven tray and roast for 15 minutes.
3. Rinse and roughly chop lettuce. Dice avocado and crumble 1/2 packet feta cheese. Combine in a serving bowl. Chop basil leaves.
4. Chop capsicum and remove corn kernels from cob. Cook, along with reserved zucchini, in a frypan with 1 tbsp oil and 2 tsp cumin over medium-high heat for 5 minutes, or until softened. Stir through half the cooked bulgur, half the basil and 1 tbsp sweet chilli sauce.
5. Adjust the seasoning with salt and pepper to taste. Stuff even amounts of filling into the zucchini shells, pressing down slightly. Top with remaining crumbled feta then cut in half.
6. Toss remaining bulgur into salad with lemon juice and 1 tbsp olive oil.
Spoon an even amount of tomato sugo over plates. Place stuffed zucchini on top and scatter with remaining basil. Serve with bulgur and feta salad.
From your pantry:
Finely dice zucchini and toss everything together as salad if you’re short on time! Save the tomato sugo for another day!
Gluten friendly option - bulgur is replaced with buckwheat. Cook as per recipe.
2. Cut each zucchini in half lengthways and scoop out the centre using a small spoon, leaving a 1cm-thick shell. Chop and reserve flesh. Rub shell with oil, place on a lined oven tray and roast for 15 minutes.
3. Rinse and roughly chop lettuce. Dice avocado and crumble 1/2 packet feta cheese. Combine in a serving bowl. Chop basil leaves.
4. Chop capsicum and remove corn kernels from cob. Cook, along with reserved zucchini, in a frypan with 1 tbsp oil and 2 tsp cumin over medium-high heat for 5 minutes, or until softened. Stir through half the cooked bulgur, half the basil and 1 tbsp sweet chilli sauce.
5. Adjust the seasoning with salt and pepper to taste. Stuff even amounts of filling into the zucchini shells, pressing down slightly. Top with remaining crumbled feta then cut in half.
6. Toss remaining bulgur into salad with lemon juice and 1 tbsp olive oil.
Spoon an even amount of tomato sugo over plates. Place stuffed zucchini on top and scatter with remaining basil. Serve with bulgur and feta salad.
From your pantry:
Finely dice zucchini and toss everything together as salad if you’re short on time! Save the tomato sugo for another day!
Gluten friendly option - bulgur is replaced with buckwheat. Cook as per recipe.
Bulgur 1 packet (200g)
Zucchinis 2
Festival lettuce 1
avocado 1
feta cheese 1 packet
Basil 1 packet
Red capsicum 1
Corn cob 1
lemon 1/2
tomato sugo 1 bottle
From your pantry:
olive + oil (for cooking), salt, pepper, ground cumin, sweet chilli sauce
Zucchinis 2
Festival lettuce 1
avocado 1
feta cheese 1 packet
Basil 1 packet
Red capsicum 1
Corn cob 1
lemon 1/2
tomato sugo 1 bottle
From your pantry:
olive + oil (for cooking), salt, pepper, ground cumin, sweet chilli sauce
