Stuffed Zucchini

For the stuffed zucchini recipe, first pour the bulgur wheat with the vegetable soup and cover it to swell.

Peel the onion and fry it. Add the finely chopped tomatoes, curry powder and raisins and cook on low heat until the liquid has evaporated. When there is only a little liquid left, add the bulgur wheat.

Let cool a little and then stir in the egg.

Preheat the oven to 200 degrees.

Cut the zucchini lengthwise and scoop out the core.

Fill the zucchini with the mixture and then bake in an ovenproof dish in the tube for about 30 minutes.

Your stuffed zucchini are ready.

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