Creamy ricotta bulgur with zucchini and dried tomatoes

Ingredients

• 340 g Bulgur, cooked
• 210 g Zucchini, cut into pieces
• 4 tbsp Ricotta, from skim milk
• 1 pinch Sea salt
• 1 pinch Black pepper, ground
• 35 g Dried tomatoes, packed in oil
• 1 tbsp Sunflower oil
• 1/2 pcs Medium onion, chopped

Method

1. Mix the cooked bulgur with the ricotta.
2. Then stir in the steamed zucchini.
3. Serve with diced sun-dried tomatoes on top.
4. PRO TIP: air-fried chicken breasts are a great accompaniment, adding a high quality protein to the nutritional content.