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This is how you make a budget friendly dish look all fancy. By stacking them sky high and giving them *ahem* fancy names. It is essentially grilled zucchini and bulgur in red wine tomato sauce. A lightly seasoned sliced zucchini together with a rich and deep bulgur that is cooked with red wine tomato sauce. Easy to create but will definitely impress your guests! It is a lighter and healthier version then a conventional lasagne recipe that is also vegetarian friendly!

Bulgur Zucchini Lasagna

You only need about 15mins of cooking time IF you already have the red wine tomato sauce done. The red wine tomato sauce recipe was posted a couple of days ago. Pop by to find out how to do it here. I would suggest to make a big batch of the sauce, freeze them and then use them as and when you need.

For this recipe, I merely cooked the bulgur according to the box instruction but instead of cooking it with 1:2 the water amount, I reduced the water by 1/4. The bulgur is still made the usual way of simmering for about 8 mins then shortly before it is done, add the tomato sauce. It is almost like a short cut version of tomato risotto.

For the zucchini slices, we grilled them in a panini grill after lightly seasoning it. But if you do not have a panini grill you could always fry them in a pan.

Bulgur Zucchini Lasagna

Apart from the bulgur preparation, all you need to do in this recipe is to assemble the zucchini lasagne as carefully as possible. I think its a great party dish to be made in advance. Especially the tomato sauce and even the bulgur mixed tomato sauce. Cooking the day before would let the bulgur absorb all the deep flavours from the red wine tomato sauce. You could make them in a big pan, assemble the zucchini and bulgur in alternate layers like you would a lasagne and serve them at a party! It could be a ted bit time consuming to have the zucchini stacked up so neatly if you have 10 hungry guest waiting.

If you do not have bulgur, you could alway replace it with Couscous (of course you should reduce the amount of water then for the couscous) or Quinoa. 

Bulgur Zucchini Lasagna

Serves 3-4 people

1 cup raw bulgur

1 1/2 cups vegetable stock

1 cup red wine tomato sauce

3 medium sized zucchini, 1 cm thick

Olive oil ( to drizzle over zucchini)




Pour 1 bulgur and 1 1/2 cup of vegetable stock in a pot. Bring to a boil and then reduce the heat to low. Cover the pot and let it simmer for about 8mins.

Then pour the red wine tomato sauce to the pot. Mix tomato sauce and bulgur then cover the pot and let it simmer for another 2mins. Remove from heat, mix well again, to prevent the bulgur from sticking to the bottom of the pot. Add a handful of grated parmesan and mix well. Set aside while you prepare the zucchini.

Wash and slice the zucchini. Lightly drizzle olive oil, salt and pepper over the sliced zucchini. If you are using a panini grill, place them on the grill till zucchini has softened. If not you could place them in a pan on medium heat till zucchini softens.

To assemble, place a slice of zucchini followed by about 2 tablespoon of bulgur mixture. Sprinkle grated parmesan before serving.

Making individual portions like that may seem like a hassle. Alternatively, if you are expecting a lot of people, I would suggest that you place the slice zucchini in a pan, one layer, followed by the bulgur mixture, like how you would assemble lasagne.

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