4 Servings • 442 kcal / 1852 kJ, 14 g E, 17 g F, 56 g KH pro Portion
1 untreated lemon
600 g Zucchini
2 Garlic cloves
2 anchovy fillets pickled in salt
1 small bunch of herbs of Provence
60 ml of olive oil
300 Mr. Bulgur
500 ml of hot vegetable stock
that. 25 Minutes (plus cooking time)
Wash the lemon with hot water, rub the peel and squeeze out the juice. Wash the zucchini, clean and dice. Peel the garlic and chop in to fine slithers. Rinse the anchovy fillets and pat dry. Wash the herbs, Shake dry and chop finely.
20 Heat ml of oil in a saucepan over medium heat and simmer the anchovy fillets for 2-3 minutes. Bulgur, Zucchini, Knoblauch, Lemon juice, Lemon peel, Herbs, Add the remaining olive oil and vegetable stock and season with salt and pepper.
Let it boil once, then over low heat with the lid closed 20 Let swell for minutes. If necessary, add a little more water and mix well before serving.