Zucchini with Mushroom and Spinach, served with Tabbouleh

Yesterday we wanted to try something with mushrooms and Andy had zucchini in mind, finding his inspiration on Cook almost anything blog. We are both quite busy again with work and studying and so the most time we have for cooking is on Sundays. This was a tasty light Sunday dinner but we are looking forward to cooking a proper English Sunday lunch with Yorkshire Puddings soon...

Zucchini with Mushroom and Spinach, served with Tabbouleh

Serves 4, or 2 hungry ones...

2 Zucchinis, cut in half with seeds removed
Garlic
Onion
10 Cap mushrooms, wiped and chopped small
Balsamic vinegar
Good bunch of fresh spinach, washed and chopped thinly
Bunch of fresh parsley, chopped
Olive oil
Breadcrumbs
Feta cheese, to taste
Parmesan (optional)

Preheat oven to 200 degrees celsius.
Gently boil the zucchini until tender. Place in an oven proof dish.
Prepare the topping. Cook the onion and garlic in a pan with olive oil, add mushrooms.
Sautee until cooked, season with balsamic vinegar then add spinach, let it slightly wilt and finally add parsley.
Season to taste with salt and pepper.
Fill the zucchini with the mushroom mix and top with feta and/or parmesan.
Cook in the oven for 20 minutes or until the zucchini is throughly hot and the cheese is melted and golden.


Inspiration for Tabbouleh was found on Gordon Ramsay's Healthy cooking book, but I ended up pretty much doing it to the recipe on the Gogreen bulgur wheat box. A really good side dish and if there's any left, you can easily add tuna or tofu or something else to make it a filling salad on the next day.

Tabbouleh
Serves 4

1 1/2 dl Bulgur wheat
3 dl water
1 onion, chopped
250 g vine tomatos, chopped, with or without seeds
Bunch of fresh parsley, chopped
Fresh Mint, chopped - we couldn't get any!! Buu huu.
Juice of one lemon
Olive oil to taste
Salt and pepper

Cook bulgur wheat according to package instructions.
Chop the other ingredients and place in a bowl.
Add the bulgur once it's cooked. Season.
Easy peasy!