Whenever zucchini abounds, this is my first go-to recipe using zucchini. If you don’t like bulgur (try it, you’ll like it!), you may use 2/3 cup uncooked rice in place of the bulgur. If you want to use brown rice, it should be cooked before adding it to the recipe.
In a large skillet cook ground meat, uncooked bulgur, onion, bell pepper and garlic until meat is browned and vegetables are tender. Drain.
Stir in undrained tomatoes, zucchini, Worcestershire sauce, salt, oregano, sugar and hot pepper sauce. Turn into 2-quart casserole dish.
Bake uncovered in a 350-degree F. oven for about 35 minutes. Add cheese and bake for another 10 minutes or until cheese is lightly browned.