1 tiny onion
1 garlic clove
3 1/2 ounces cherry tomatoes
1 fresh chili
1/2 cup bulgur
1/2 cup vegetable broth/water
1/2 cup Parmesan cheese
Parsley and oregano
Salt and pepper
Method of Preparation
Preheat oven to 171°C.
Wash the zucchinis, and cut them into roughly even slices, about 1 1/2 inches in length. Hollow out the slices using a spoon.
Dice onions, garlic and carrot into fine pieces and sauté them in olive oil. Halve the cherry tomatoes, chop the chili pepper into small bits and put them in a pot along with the bulgur and broth. Bring to a boil, then add Parmesan cheese, parsley and oregano.
Season the zucchini slices with salt and pepper, then fill with the bulgur stuffing. Top with more Parmesan and bake for 10 minutes.
Fresh basil is highlighted in pesto sauce, and there is no fresher sauce than this no-cook homemade pesto sauce.
Anthony Bourdain is an American chef as well as an executive chief cook of Brasserie Les Halles in New York
Paul Bocuse is named the “Father of Culinary Art” in France. He’d been a cooking icon for several years