#MySummerKitchen Part 19 ➡️ STEAMED ZUCCHINI WITH GROUND MEAT AND BULGUR FILLING ⬅️ ...Didn't I always brag that I'd harvest my zucchini while they were still tiny? ...well, two of them actually literally exploded overnight—growing into veritable “torpedoes”...😳 ...To put this “disaster” in the best possible culinary light, I decided to let the stuffed zucchini—which I usually call “zucchini boats”⛵️—set sail as veritable “zucchini steamers” 🚢... BULGUR ▪︎Bring whole-grain bulgur to a brief boil with 1.5 times the amount of water, let it soak, then let it cool. ZUCCHINI ▪︎Scrape out the seeds completely—don’t throw them away; they’ll be used to make soup later... ▪︎Sprinkle the hollowed-out zucchini with salt and pepper (in this case, I used my tomato-skin seasoning salt) FILLING ▪︎ Mix ground meat* with bulgur in a 1:1 ratio; add finely chopped onions, garlic, and jalapeño; season with raz-el-hanout, cilantro, basil, oregano, scallions, and vegetable broth... ▪︎ Mix everything well, shape into “sausages” with your hands, press them into the zucchini halves, top with tomato slices, press a few olives into the mixture if desired, drizzle with a little olive oil, and bake in the oven at 160°C convection for about 1 hour. ▪︎ Serve with tzatziki! 😋 * For the filling, I put 20% pork neck and 80% beef shank through the meat grinder together with the onions and garlic...