Wash the bulgur, saok for 15 minutes, then strain.

In a saute pan add olive oil, onions and stir until translucent & golden.

Then add the zucchini pulp, bulgur, & the water & stir, then simmer on low heat until fully cooked.

Transfer to your choice of serving dishe & serve hot or cold as desired.

By:Bara'a Choughari