A recipe for stuffed zucchini with sausage served with bulgur, fresh goat cheese, and peas. Known for its generosity, smoky flavor, and balanced texture, this sausage delights both gourmets and food lovers.
Cook the zucchini in a large pot of boiling water for 15 minutes. Cut the zucchini lengthwise, hollow out the center, and chop it with a knife.
Cook the bulgur in 450 ml of water. Let it cook over medium heat for about 10 minutes until the water is absorbed.
Add the rapeseed oil. Cut the sausage into small cubes and sauté them in a pan without adding any fat.
Mix the bulgur with diced sausage, peas, and fresh goat cheese. Add the herbs, salt, and pepper.
Stuff the zucchinis with this filling and bake them in a preheated oven at 180°C for 10 minutes.
Place in the baking dish and add the sprigs of thyme.
To finish, harmonious wines: fresh rosé wine or white wine: Alsace Riesling or Pinot Gris - Burgundy Chardonnay - Jura White.
0 servings
4
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EN