Family Bulgur Bake with Spiced Beef, Zucchini and Baked Ricotta Cloud

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a roughly 9 x 13 inch baking dish with the butter.

2. 2

   In a medium saucepan, bring the water and 1/2 teaspoon of the salt to a boil. Add the bulgur wheat, reduce the heat, cover, and cook for 12 to 14 minutes until tender and the liquid is absorbed. Turn off the heat, fluff with a fork, and set aside.

3. 3

   While the bulgur cooks, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes. Stir in the garlic and cook for 30 seconds more.

4. 4

   Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Season with the sweet paprika, ground cumin, dried oregano, black pepper, and 1 teaspoon of the salt.

5. 5

   Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add the crushed tomatoes, mix well, and simmer over medium-low heat for 8 minutes, until the filling is juicy but thick.

6. 6

   In another skillet, heat the remaining tablespoon of olive oil. Add the zucchini with the remaining salt and sauté for 3 to 4 minutes, just until slightly softened. Remove from the heat.

7. 7

   In a bowl, mix the ricotta, egg, half of the mozzarella, the Parmesan, fresh parsley, and lemon zest until evenly combined.

8. 8

   To assemble, spread half of the cooked bulgur in the baking dish. Cover with half of the meat mixture, then add all of the zucchini. Add the remaining meat mixture and finish with the other half of the bulgur.

9. 9

   Spoon the ricotta mixture over the top and gently spread it to cover almost the entire surface. Sprinkle with the remaining mozzarella.

10. 10

    Bake for 28 to 32 minutes at 200 °C / 400 °F, until the top is golden and the filling is bubbling around the edges. Let rest for 10 minutes before serving.