Zucchinis with Chermoula, Bulgur and a dollop of Yogurt with Herbs

Ingredients

• Chermoula sauce:
• 2 garlic cloves
• 2 tsp cumin
• 3 tbsp coriander leaves
• 2 tbsp mint leaves
• 1 tsp chili flakes
• 2 tbsp lemon zest
• 100 ml olive oil
• 1/2 tsp salt
• 12 Large zucchinis
• 200g boiled bulgur
• Juice of 1 lemon
• 1 tbsp fresh coriander leaves
• 1 tbsp fresh mint leaves
• 1 tbsp fresh thyme leaves
• 1 tsp dill
• 1 green onion sliced
• 16 cherry tomatoes halved
• 1 tsp sumac
• 2 cups low fat yogurt
• 1 tbsp fresh mint leaves
• 1 tbsp fresh coriander leaves
• Wild thyme leaves and Mint leaves to decorate

Preparation

• In a food Processor place the peeled garlic cloves, cumin, coriander leaves, mint leaves, chili flakes, lemon zest, olive oil, salt and process.
• Halve the zucchinis and transfer to a baking tray. Spread the Chermoula sauce evenly and bake in a pre-heated oven (200 °C) for about 30 minutes.
• Mix the boiled bulgur with lemon juice and the remaining chopped coriander, and mint leaves. Add the wild thyme leaves and dill and sliced green onion. Incorporate the halved cherry tomatoes.
• Top each halved zucchinis with the bulgur mixture evenly. Sprinkle remaining dill and sumac.
• Decorate with Wild thyme leaves.
• Blend the yogurt with fresh mint leaves and coriander leaves and serve in a bowl. Decorate with fresh mint leaves.
• One serving of this recipe includes 6 zucchinis topped with 100g bulgur mixture and a cup of yogurt with herbs