Bulgur and Vegetable Casserole
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Source: https://recipheon.com/en/recipes/main-dishes/bulgur-and-vegetable-casserole
About this recipe
Bulgur and vegetable casserole is a simple oven meal in which cooked bulgur is combined with sautéed zucchini, bell pepper, cream, and a layer of cheese. The bulgur gives the dish a filling base, while the vegetables add lightness and a fresher flavor, so the casserole does not feel heavy despite the cream. Sauté the zucchini and bell pepper briefly first so excess water evaporates and they retain their texture after baking. Let the casserole rest for a few minutes after baking so it is easier to portion and the cream and cheese bind the ingredients more effectively.
Ingredients
Servings: 4
500 g cooked bulgur
1 zucchini
1 bell pepper
150 ml cream
70 g grated mild semi-hard cheese
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 190°C and position a rack in the middle. Cut the zucchini and bell pepper into approximately 1.5 cm cubes, and fluff the cooked bulgur with a fork.
Heat the olive oil in a large skillet over medium-high heat and cook the vegetables for 6–8 minutes, until slightly softened and any visible liquid has evaporated. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Mix 500 g of the cooked bulgur with the vegetables and cream, then transfer to an ovenproof dish.
Sprinkle with the cheese and bake for 15–20 minutes, until the center is hot and the cheese forms a golden layer.
Let stand for 5 minutes, then divide into 4 portions.
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