Zucchini boats make the perfect veggies for this easy plant-based vegan recipe. Filled with a light bulgur stuffing. This is perfect oil-free summer recipe.
To soak the Bulgur: Place the bulgur in a heat-safe container. Bring 1 cup of water to a boil. Pour over the bulgur enough to cover it by 1 inch. Let soak 10 minutes. After 10 minutes, fluff with a fork.
To prepare the Zucchini Boats: Trim off the stalk at the tip of the zucchini.
Cut the top 1/4-inch off the zucchini, lengthwise. Save the zucchini tops for later in the recipe.
Use a spoon to scrape out the insides of the zucchini boats into a bowl. Leave about 1/4-inch around the edge.
Place scooped out zucchini boats in a pan big enough to hold them. I usually use a 9×13 baking dish.
To make the Bulgur Stuffing: In a medium sauté pan, combine the onion, red chili flake, anise seed, and dried thyme. Cover and cook over medium heat, just until brown, 5-7 minutes.
Meanwhile, dice the reserved zucchini “tops” and the scraped out insides.
When the onion has started to turn golden on the edges, it is ready. You should smell the anise, red chile, and thyme. Add the zucchini, stir, and cook another 3-5 minutes, until soft.
Once the zucchini has softened, add the bulgur and soaking liquid. Also add the minced garlic. Turn the heat up to medium-high and cook until the liquid evaporates, just 3-5 minutes.
Prepare the remaining ingredients: Seed and dice the tomatoes. Roughly chop the capers and basil.
When the bulgur mixture is done cooking, remove from the heat. Add the diced tomatoes, capers, basil, salt, and pepper. Stir well to combine. Taste and adjust seasoning.
To stuff and bake the Zucchini Boats: Fill each of the zucchini boats with the bulgur mixture. Cover with foil and bake at 350F for 45-50 minutes. Zucchini are ready when you can easily slide a knife in and out.