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.
