Combine bulgur and boiling water in a large bowl; cover and let stand 30 minutes or until water is absorbed.
Add zucchini and next 3 ingredients to bulgur; toss well.
Combine lemon juice and oil; stir well with a wire whisk. Add to zucchini mixture, tossing well. Serve at room temperature or chilled.
Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook
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