Categories: Grains, Main dishes, Poultry, Vegetables 
      Yield: 6 servings 
  
      3 md Zucchini 
      2    Scallions -- minced 
    1/2    Green pepper 
      3    Sprigs parsley 
      1 c  Canned tomatoes 
    1/2 lb Ground turkey 
    1/4 ts Pepper 
    1/8 ts Cayenne pepper 
    1/2 ts Allspice 
    3/4 c  Bulgur 
           Tomato paste -- to taste 
           Lemon wedges 
  
  Place zucchini in a large deep skillet and add enough boiling water to 
  cover. 
  Cook for 10 to 12 minutes, then chill quickly under cold water.  Cut off 
  stem 
  end of each zucchini and split lengthwise.  Starting from wide end of 
  vegetable, scoop out pulp with a spoon,leaving a 1/2 inch thick shell; 
  reserve pulp.  Place shells in a 9x13 baking dish. 
   
  Preheat oven to 350. 
   
  In a food processor mince scallions, green peppers, and parsley.  Add 
  drained 
  tomatoes (reserve the liquid), reserved zucchini pulp, turkey, spices, and 
  bulgur and process until well mixed. 
   
  Generously spoon mixture into scooped zucchini shells.  Add enough water to 
  reserved tomato liquid to make 1 cup, stir in a little tomato paste, and 
  pour 
  around the bottom of baking dish.  Cover pan with foil and bake for 35 
  minutes, removing foil every 10 minutes to baste with liquid.  Remove foil 
  completely for last 5 minutes of baking.  Serve hot with lemon wedges. 
   
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