📖 Instructions

1. Get Started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil. This prevents sticking and ensures easy cleanup. (Trust me, you'll thank yourself later!).
2. Prep the Zucchini: Wash and grate about 2 medium-sized zucchini (approximately 4 cups grated). Place the grated zucchini in a colander and sprinkle with a teaspoon of salt. Let it sit for 10-15 minutes to drain excess moisture. This step is crucial to prevent the bake from becoming soggy. Squeeze out any remaining moisture with your hands or a clean kitchen towel. You'd be surprised how much water comes out!
3. Cook the Bulgur: Meanwhile, cook 1 cup of bulgur according to package directions. Usually, this involves boiling 2 cups of water or broth, adding the bulgur, reducing the heat, and simmering for about 12-15 minutes, or until the bulgur is tender and the liquid is absorbed. Fluff with a fork.
4. Sauté Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Sauté until the onion is translucent and fragrant, about 5 minutes. This creates a flavorful base for the bake. Oh! Make sure not to burn the garlic!
5. Combine Ingredients: In a large bowl, combine the cooked bulgur, squeezed zucchini, sautéed onion and garlic, 1/2 cup grated Parmesan cheese (or a vegan alternative), 1/4 cup chopped fresh parsley, 2 large eggs (or a flax egg for vegan), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to ensure all ingredients are evenly distributed. If your like me, sometimes, you just add a bit more parmesan, just cause.
6. Assemble the Bake: Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle an additional 1/4 cup of Parmesan cheese over the top for a golden, cheesy crust. (Optional: You can also add a sprinkle of breadcrumbs for extra crunch.)
7. Bake: Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the bake is set. A toothpick inserted into the center should come out clean. If the top starts to brown too quickly, you can loosely cover the dish with aluminum foil during the last 10-15 minutes of baking.
8. Cool and Serve: Remove the bake from the oven and let it cool for about 10 minutes before slicing and serving. This allows the bake to set further and prevents it from falling apart when you cut into it. Serve warm as a main course or a side dish. Enjoy!
9. Extra Optional step: Add cream cheese, for an extra zest, and make the inside really creamy.