Zucchini stuffed with bulgur, champignons and carrots (in the oven)

Stuffed zucchini baked in the oven is always an appropriate dish. There are countless options for fillings for stuffing zucchini. Today we will cook zucchini with crumbly bulgur, complemented by fried champignons, onions and carrots. Zucchini are very juicy, tasty and look pretty.

Ingredients

• Zucchini - 1.2 kg (3 pcs.)
• Champignons - 200 g
• Bulgur - 100 g (dry weight)
• Mozzarella cheese - 100 g
• Onion - 90 g
• Carrot - 90 g
• Salt - to taste
• Ground black pepper - to taste
• Sunflower oil - 70 ml

Directions

1. Heat 20 ml of sunflower oil in a saucepan or saucepan, add dry bulgur and fry for 1 minute over medium heat. Then pour the bulgur with salted boiling water (260 ml), bring to a boil, reduce the heat and cook under the lid for about 15-18 minutes, until the water evaporates and the cereal is ready.
2. While the bulgur is cooking, let's prepare the squash kegs. Wash the zucchini, cut off the edges. Cut the zucchini into segments about 5 cm long. I cut three zucchini into 11 parts (I need 12 in general, but I did not fit one part in height).
3. Using a teaspoon or ball cutter, scoop out the center of each barrel to make thin-walled cups with a thin bottom.
4. Pour water (1.5 l) into a saucepan and bring it to a boil. Dip the squash barrels in boiling water and boil them for 3-4 minutes.
5. Then put the squash kegs in a colander and leave to make the water from them glass as much as possible.
6. Peel and wash onions and carrots. Cut vegetables into small cubes.
7. Part of the pulp extracted from squash barrels (80 g), cut into small pieces.
8. Remove the skin from the mushroom caps. Slice the mushrooms. Choose the required number of plates to decorate the barrels, cut the rest of the mushrooms into small cubes.
9. In a frying pan, heat the remaining sunflower oil (50 ml) and transfer the onions, carrots, zucchini and mushrooms to it.
10. Sauté vegetables and mushrooms over medium heat, stirring occasionally, for 5 minutes. Season the contents of the pan with a little salt while frying.
11. In a bowl, combine bulgur and sautéed vegetables with mushrooms. Add black ground pepper.
12. Stir. Stuffing for zucchini is ready.
13. Turn on the oven to preheat to 180 degrees.
14. Place the zucchini casks in a baking dish.
15. Fill each squash barrel with stuffing.
16. Grate the cheese on a coarse grater and arrange it in small mounds on top of the filling on each barrel.
17. Put on a plate of champignon on the cheese.
18. Bake the zucchini in an oven preheated to 180 degrees for 20 minutes.
19. Zucchini stuffed with bulgur, champignons and carrots are ready. This dish can be served on its own or as a side dish.
20. Bon appetit!