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Reviewed Beef and Bulgur-Stuffed Zucchini
Oct 8, 2011 on FoodNetwork.com
“We loved this! The currants and pine nuts make it sort of exotic.
I used rice instead of bulgar (actually it was half brown basmati and half white...I think the white was also basmati). Watch to not cook the zucchini to mush. I chopped up one of those late summer zucchini "logs" and just laid large slabs of squash in the bottom of a 9x13...”