Zucchini Boats With Bulgur

• 3/4 cup uncooked bulgur
• 3/4 cup boiling water
• 6 small zucchini (about 1 1/2 pounds)
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1/4 teaspoon ground cumin
• 2 garlic cloves, minced
• 3/4 cup (3 ounces) finely crumbled feta cheese
• 1/4 cup dried currants
• 2 tablespoons minced fresh mint
• 2 tablespoons minced fresh parsley
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Combine bulgur and boiling water in a bowl; stir well. Cover and let stand 30 minutes.
2. Preheat oven to 375u0b0.
3. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell, and set shells aside. Chop pulp to measure 1 1/2 cups.
4. Heat oil in a large nonstick skillet over medium heat. Add 1 1/2 cups zucchini pulp, onion, cumin, and garlic; saute 1 minute. Add bulgur, cheese, and next 6 ingredients (cheese through pepper); stir well.
5. Spoon 1/3 cup bulgur mixture into each zucchini shell, and place in a 13 x 9-inch baking dish. Cover and bake at 375u0b0 for 25 minutes.
6. Note: To make a Zucchini-Bulgur Bake, replace zucchini pulp with 1 1/2 cups peeled, chopped zucchini. Spoon bulgur mixture into a 1-quart casserole instead of shells. Cover and bake at 375u0b0 for 25 minutes.

boiling water, zucchini, olive oil, onion, ground cumin, garlic, feta cheese, currants, fresh mint, parsley, lemon juice, salt, pepper

Taken from www.myrecipes.com/recipe/zucchini-boats-with-bulgur (may not work)