Zucchini Stuffed with Beef and Bulgur

Preheat the oven to 190 °C.

Cut each zucchini in half lengthwise. Using a melon baller, carefully scoop out the flesh, leaving walls about 0.5 cm thick. The flesh will not be needed.

Boil the bulgur according to the package instructions and let it cool.

Heat olive oil in a pan over medium heat. Add chopped onion and cook for 3 minutes, stirring, until soft and transparent.

Add minced garlic and cook for another 2 minutes.

Add the ground beef, ground cumin, coriander, and red pepper. Fry for 4–5 minutes until the meat is browned.

Add the cooled bulgur, canned tomatoes with juice, and dried currants. Cook for another 2–3 minutes.

Remove from heat, add pine nuts and parsley. Let the mixture cool for 5 minutes.

Carefully fill the zucchini halves with the stuffing using a small spoon.

Place the stuffed zucchini in a glass baking dish.

Mix the remaining tomato juice, tomato sauce and salt. Pour this mixture over the zucchini.

Cover the form tightly with foil and place in the oven. Bake for 20 minutes.

Remove the baking dish from the oven, remove the foil and carefully flip the zucchini.

Cover tightly with foil again and bake for another 20–25 minutes until fully cooked.