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Beef and Bulgur-Stuffed Zucchini


This beef and bulgur-stuffed zucchini recipe from the Food Network’s Ellie Krieger is the ideal weeknight meal! It’s heavy on the veggies with a hearty dose of whole grains and protein. Thanks to the bulgur, this recipe has twice the fiber of brown rice-stuffed zucchini. But my favorite part is the built in portion control. One serving is equal to two zucchini halves so you get to go back for seconds while there is a clear stopping point—no debating whether you should take one more bite or pick on leftovers from the pan when dinner is done.

Make a meal for your family or cook up a batch on Sunday and pack the rest in individual food storage container for pre-portioned lunches all week long. Print out this ingredient list to bring to the grocery store then watch the cooking video below for a foolproof weeknight meal.

7 zucchini
1 tablespoon olive oil
1 onion
½ pound lean ground beef
1 tablespoon cumin
1 teaspoon coriander
¼ teaspoon red pepper flakes
1/3 cup bulgur (this is 1 cup cooked)
1 can of tomatoes
3 tablespoons currants or raisins
3 tablespoons pine nuts
¼ cup parsley
1 can or jar of tomato sauce



As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.


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