Zucchini Boats with Bulgur

Ingredients

• 0.8 cup bulgur uncooked
• 0.3 cup currants dried
• 3 ounces feta cheese crumbled finely
• 2 tablespoons mint leaves fresh minced
• 2 tablespoons parsley fresh minced
• 2  garlic cloves minced
• 0.3 teaspoon ground cumin 
• 2 tablespoons juice of lemon fresh
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.8 cup water boiling
• 1.5 pounds zucchini 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Combine bulgur and boiling water in a bowl; stir well. Cover and let stand 30 minutes.
2. Preheat oven to 37
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.
5. Add 1 1/2 cups zucchini pulp, onion, cumin, and garlic; saut 1 minute.
6. Add bulgur, cheese, and next 6 ingredients (cheese through pepper); stir well.
7. Spoon 1/3 cup bulgur mixture into each zucchini shell, and place in a 13 x 9-inch baking dish. Cover and bake at 375 for 25 minutes.
8. Note: To make a Zucchini-Bulgur
9. 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 375 for 25 minutes.