Spices: salt, pepper to taste
Make a pesto from the herbs, nuts, parmesan and olive oil with a food processor. Season with salt and pepper.
Fry the diced onion together with the bulgur and pour the wine over it. After a while, add the broth and cook until tender. Season with salt and pepper.
Fry the zucchini cut into half-slices in a pan, add the cooked bulgur (according to the recipe on the package), pesto and tomatoes. Stir and season with salt and pepper to taste.
Soligrano wishes you a tasty meal!
The author of the recipe: Chef Kolumna Park. Want to share our recipe on your website or blog? Contact us!