Stuffed Zucchini with Bulgur

INGREDIENTS

5 medium gray zucchini
For filling:
200 g lean ground beef
1 medium onion
10 gr pepper paste
10 gr tomato paste
1 clove of garlic
90 gr bulgur
40 ml water
40 ml oil
2 gr salt
1 gr pepper
2 gr paprika
To cook;
10 ml of sunflower oil
300 ml water

Chop onion into small cubes. To prepare the filling: put the onions to a bowl, grate the garlic, add the ground beef and mix with the onions and knead by hand. Then add the tomato paste, washed bulgur, spices, half of the salt, water and oil. Cut the ends of the zucchinis and cut them evenly in the middle. Remove the core parts with a peeler. Fill the inside of zucchinis with filling half from the top. Place them in a pot next to each other without leaving too much space. Pour sunflower oil over the stuffed zucchinis. Add water and salt to half of the zucchinis. In medium heat, cook in a closed pot for 20-25 minutes until the pumpkins are soft. Serve it when it’s warm with yogurt.