Lemony Bulgur with Zucchini, Olives, and Ricotta Salata

Makes: 4 servings
Time: 30 minutes

Finely ground bulgur steeps in a broth of browned zucchini, olives, and onions, and a spectacular pilaf results. Also good leftover, cold, or at room temperature. Can’t find ricotta salata? (I couldn’t; sigh.) Use feta. Vegan? Just omit the cheese — it won’t be as creamy, but it’ll still be tasty.

Ingredients

  • 1/4 cup olive…

This post is for paying subscribers