I whipped up this casserole this afternoon while waiting to see if this afternoon’s Little League game would be cancelled (it wasn’t). By the time we get home from games it’s 7:30 in the evening and the whole family is hungry, especially the Little League player. This took a half hour to make at most, was very healthy, and pleased everyone. My older son popped it in the oven about fifteen minutes before we got home. This can be a one-dish meal but goes nicely with a side dish of sliced cucumbers mixed with Greek yogurt, 1 T dill and a dash of sea salt.
1 lb. ground chicken (ground turkey would work too)
1 cup bulgur
6 small zucchini, sliced fairly thinly
one-half large onion or one small, diced
1 small jar marinated sun dried tomatoes
1 small jar artichoke hearts, drained
2 T olive oil
1 tsp marjoram
1 tsp dried basil or 3 T fresh, minced
1 tsp dried oregano
sea salt and black pepper to taste
1) Cook the bulgur in two and a half cups boiling water. The bulgur will absorb all the water surprisingly fast; keep an eye on it.
2) Put olive oil in a large saucepan. Saute onion until transparent. Add ground chicken and zucchini; saute until meat is cooked through and zucchini is crisp tender. Add spices, sun dried tomatoes and artichoke hearts. Remove from heat and mix in bulgur.
3) Bake at 350 until heated through, approximately 15 minutes.
