Budget Bulgur Skillet with Lentils, Zucchini and Cheese Crust
An affordable, filling, and original one-skillet dish made with bulgur, cooked lentils, zucchini, tomato, and a golden melted cheese topping. Ideal for a simple homemade meal with plenty of flavor and few ingredients.
Ingredients
- 160 g bulgur (grano dry)
- 240 g cooked lentils (escurridas)
- 250 g zucchini (diced small)
- 120 g onion (chopped fina)
- 2 cloves garlic (chopped)
- 200 g crushed tomato (or tomato grated)
- 360 ml water or vegetable broth (hot)
- 80 g semi-hard grated cheese (for gratinar)
- 15 ml vegetable oil
- 4 g sweet paprika
- 1 g dried oregano
- 5 g salt (or to taste)
- 1 g black pepper (to taste)
- 20 g breadcrumbs (for crust crujiente)
- 10 g parsley (chopped, for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven broiler to 450 °F / 230 °C. If your skillet is not oven-safe, also prepare a baking dish.
- 2
2. Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.
- 3
3. Add the zucchini, salt, black pepper, sweet paprika, and dried oregano. Cook for 5 minutes, stirring, until the zucchini starts to lightly brown.
- 4
4. Add the crushed tomato and cook for 2 minutes to concentrate the flavor.
- 5
5. Stir in the bulgur and mix well for 1 minute so it gets coated with the vegetable mixture.
- 6
6. Pour in the hot water or vegetable broth, add the cooked lentils, and stir. Once it starts to boil, lower the heat, cover the skillet, and cook for 12 minutes, or until the bulgur is tender and has absorbed almost all the liquid.
- 7
7. Uncover, stir gently, and taste for salt. Sprinkle the grated semi-hard cheese on top, then the breadcrumbs to create a light crust.
- 8
8. Place the skillet under the broiler for 3 to 5 minutes at 450 °F / 230 °C, until the cheese melts and the top is golden. If using a baking dish, transfer the mixture before adding the cheese and breadcrumbs.
- 9
9. Remove carefully, let rest for 2 minutes, and finish with chopped parsley before serving.
Chef tips
For more flavor, use vegetable broth instead of water. Do not stir the bulgur too much at the end so it keeps a light texture. Watch the broiler closely because the breadcrumbs brown quickly.
Substitutions
You can swap the zucchini for a small eggplant or finely chopped cabbage. The semi-hard cheese can be replaced with shredded mozzarella or another good melting cheese. If you do not have bulgur, you can use coarse couscous, adjusting the liquid and slightly reducing the cooking time.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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