Zucchini tomato bulgur

295 kcal (P: 9 g*, C: 42 g, F: 8 g)

Ingredients:

• 50 g bulgur (uncooked)

• 50 g zucchini (with skin)

• 15 g sun-dried tomatoes

• 100 g cherry tomatoes

• 5 ml olive oil

• 30 g tomatoe puree

• oregano

• salt, pepper

• vegetable bouillon

Procedure:

Cook bulgur according to the guidelines, add chopped sun-dried tomatoes and salt**. Chop cherry tomatoes into quarters and peel zucchini with a peeler into slim strips. Roast the zucchini on a teaspoon of olive oil for about 1 minute, add tomatoe puree, salt and oregano and let it warm up. Mix with bulgur and chopped tomatoes.

Light vegetarian lunch for your busy day!!

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*If you want to increase protein content but still keep it vegetarian, try to per Šmakoun or soya meat.

**If you want to add more flavour to the bulgur, you can also cook it in vegetable bouillon instead of just water

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No excuses,

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