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 for last
5 minutes of baking. Serve hot with lemon wedges.
Stuffed Zucchini Recipe serves 6.