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Combine bulgur and boiling water in a bowl; stir well. Cover and let stand 30 minutes. Preheat oven to 375°. 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. 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. 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. 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 375° for 25 minutes.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
Manual grain huller — process home-grown rice, oats, barley
Create vegetable noodles — zucchini, sweet potato, beet