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Lemony Bulgur with Zucchini, Olives, and Ricotta Salata

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Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

  • 1/4 cup olive oil
  • 1 pound zucchini, trimmed and chopped into 1/2-inch pieces
  • 1 medium red onion, trimmed, peeled, and chopped
  • 1/2 cup chopped olives
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 lemon
  • 1 cup finely ground bulgur
  • 1 bunch fresh parsley, chopped
  • 4 ounces ricotta salata, crumbled

Instructions

  1. Bring 2 cups water to a boil.
  2. Put 1/4 cup oil in a large skillet over medium-high heat. Add the zucchini, onion, and olives.
  3. Sprinkle with salt and pepper and cook, stirring occasionally until the vegetables are browned and soft, 10 to 12 minutes.
  4. When the water comes to a boil, turn the heat to low.
  5. When the vegetables are browned and soft, stir in the garlic and the zest and juice of the lemon. Cook, stirring until fragrant, a minute.
  6. Stir the bulgur and the boiled water into the skillet; cover and turn off the heat. Let steep until the bulgur is tender, 10 to 15 minutes.
  7. When the bulgur is tender, add the parsley and ricotta salata; fluff with a fork. Taste and adjust seasoning and serve.

— Recipe from How to Cook Everything Fast