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This easy summer squash bulgur recipe is a great no fuss way to use up an abundance of zucchini or other summer squash. Bulgur cooks quickly, has plenty of fiber and is pretty close to fool proof.
I make bulgur like this all the time in the summer. It's a perfect side for grilled meats, kielbasa, goes well with most sauces and the leftovers go great in eggs at breakfast time, a healthier morning carb option than home fries and toast.
Ingredients
- 1 tbs butter
- ½ cup chopped onion
- 1 small yellow summer squash sliced
- 1 small zucchini squash sliced
- 1 clove garlic minced
- 1 cup dry wheat bulgur
- 2 cups low sodium chicken or vegetable stock
- 1 bay leaf
Instructions
- Melt the butter in pan over medium heat, then add the onion, squash, and garlic.
- Saute the vegetables for 5-6 minutes, then add bulgur, stock and bay leaf.
- Cover, and reduce heat to low-med. Cook for approximately 20 minutes until liquid is absorbed and bulgur is nice and fluffy.
Nutrition
Calories: 190kcal | Carbohydrates: 34g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Sodium: 100mg | Fiber: 8g
Jeri says
I love it when a dish tastes as good as it looks! The flavor is subtle, would go with lots of different things. As a side dish, I call it six servings instead of 4. Hurray for leftovers!
Jai says
Looks good and very healthy. It makes me wish that I had actually gotten my squash garden going this year. (squash seems to grow very well around here)
Meghan Cooper says
Looks so refreshing!
Emily @FamilyNLifeLV says
I have never had bulgar! This looks very refreshing!
Jenn says
Always on the lookout for summer squash recipes. We have an abundance each year. Thanks!
Toni says
This looks really refreshing and like such a great dish for summer.