Olive oil dishes
This quick Aegean olive oil dish cooks zucchini and fine bulgur together in one pot for a hearty whole-grain lunch. The bulgur cooks in the zucchini’s own liquid and needs no additional liquid. Its low glycemic index makes it a diabetes-friendly option.
Cook the onion in olive oil for 2 minutes, until golden.
Add the diced zucchini and grated tomato. Cook, stirring, for 3 minutes, until the zucchini releases its liquid.
Add the fine bulgur, salt, black pepper, and half of a 200 ml measure of hot water. Cook over low heat for 8 minutes, until the liquid is absorbed.
Remove from the heat, cover, and let stand for 2 minutes. Sprinkle with dill and serve warm.
Adding boiling water when you add the bulgur shortens the cooking time. Allergen: contains gluten (bulgur).
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