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Green bulgur with tomatoes and zucchini

Pesto ingredients:

  • 1 handful of basil, parsley and dill
  • 100 ml of olive oil
  • 1 handful of pecans
  • 1 handful of grated Parmesan cheese

Groats ingredients:

  • 100 g of BIO bulgur
  • 250 g of cherry tomatoes
  • 400 g of zucchini
  • 1 onion
  • 200 ml of white wine
  • 600 ml of vegetable broth

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!

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